Best 3 Vegetarian Chili With Winter Vegetables Recipes
Feast your taste buds on a delectable journey with our vegetarian chili, a symphony of flavors that will tantalize your senses. This hearty and wholesome dish is a delightful blend of fresh winter vegetables, aromatic spices, and the richness of beans, all simmered to perfection in a flavorful broth. Indulge in a comforting bowl of this chili, perfect for a cozy meal on a chilly day. Experience the burst of flavors from the sweet potatoes, butternut squash, and carrots, complemented by the earthy notes of bell peppers and mushrooms. Each spoonful promises a harmonious balance of textures and tastes, leaving you satisfied and nourished. Our collection of recipes offers variations to suit every preference, from a classic vegetarian chili to a zesty sweet potato chili or a smoky chipotle chili. Get ready to embark on a culinary adventure that celebrates the beauty of plant-based cooking.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g
WINTER VEGETABLE CHILI RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, kosher salt, garlic, parsnip, butternut squash, paprika, dried oregano, ground cumin, allspice, chipotle powder, cannellini bean, fresh cilantro, vegetable broth, shredded cheddar cheese
Provided by Isabel Castillo
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
- Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
- Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
- Ladle the chili into bowls and top with cilantro and cheddar cheese.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams
WINTER VEGETABLE CHILI
Make and share this Winter Vegetable Chili recipe from Food.com.
Provided by Mercy
Categories Black Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
- Add butternut squash and cook, stirring occasionally, until golden; remove.
- In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
- Stir in chili powder; cook 1 minute, stirring.
- Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
- Stir in black beans and butternut squash; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
- Stir in cilantro.
- Serve with sour cream, if desired.
Nutrition Facts : Calories 323.5, Fat 6.4, SaturatedFat 1.8, Cholesterol 3.5, Sodium 170.6, Carbohydrate 59.6, Fiber 16.7, Sugar 10.6, Protein 13.6
Tips:
- Use a variety of vegetables. This will give your chili a more complex flavor and texture. Some good choices include butternut squash, sweet potatoes, carrots, celery, and onions.
- Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors. Some good options include cumin, chili powder, paprika, and oregano.
- Add some beans or lentils for a boost of protein. This will make your chili more filling and satisfying.
- Top your chili with your favorite toppings. Some good options include shredded cheese, sour cream, avocado, and diced tomatoes.
- Let your chili simmer for a while. This will allow the flavors to develop and deepen.
Conclusion:
Vegetarian chili is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious pot of chili that the whole family will enjoy.
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