Best 3 Chunky Vegetarian Chili Recipes
"Chunky vegetarian chili" is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. In this article, we'll round up some of the best recipes for chunky vegetarian chili so you can find one that perfectly suits your taste. Whether you like your chili mild or spicy, with beans or without, we've got a recipe for you!
Here are our top 3 tried and tested recipes!
CHUNKY VEGETARIAN CHILI
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
THICK & CHUNKY VEGETARIAN CHILI
Combination of different recipes and just messin' around. You will never even notice there isn't meat. One satisfying chili.
Provided by me alex
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- heat oil in large pot.
- add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
- Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
- when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
- cook, stirring, for a few minutes.
- add remaining ingredients (can sub barley or bulgar wheat for couscous).
- Bring to boil - stirring.
- reduce heat to medium low.
- simmer, uncovered, 20 minutes.
- If too thick, add more tomato sauce or crushed tomato.
- Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.
CHUNKY VEGETARIAN CHILI
Make and share this Chunky Vegetarian Chili recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
- Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
- Stir well.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 30 minutes.
- Stir occasionally.
- Top with sour cream,if desired.
- Serve.
Tips:
- Use a variety of beans to add texture and flavor to your chili. Great choices include pinto beans, black beans, kidney beans, and chickpeas.
- Don't be afraid to add some spice to your chili. Chili powder, cumin, and paprika are all great options. You can also add a diced jalapeño pepper for an extra kick.
- If you want a thicker chili, add a can of tomato paste or a tablespoon of cornstarch. You can also mash some of the beans to thicken the chili.
- Serve your chili with your favorite toppings, such as sour cream, cheese, avocado, or cilantro.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Vegetarian chili is a delicious and hearty meal that is perfect for a cold night. 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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