Best 3 Lucies Vegetarian Chili Recipes

Are you craving a hearty and flavorful vegetarian chili that will tantalize your taste buds? Look no further than Lucie's Vegetarian Chili! This irresistible dish is packed with a symphony of fresh vegetables, succulent beans, and an array of aromatic spices, creating a culinary experience that will satisfy even the most discerning palate. Whether you're a seasoned vegetarian or simply seeking a meatless meal, Lucie's Vegetarian Chili is sure to become a staple in your kitchen.

Here are our top 3 tried and tested recipes!

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

LUCIE'S VEGETARIAN CHILI

Lucie's Vegetarian Chili image

Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure.

Provided by Hugh Pastoriza

Categories Vegetarian Chili

Time 1h15m

Yield 8

Number Of Ingredients 23

Ingredients

⅓ cup olive oil
2 cups chopped onion
¾ cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
¼ teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 tablespoons chili powder
¾ teaspoon dried basil
2 teaspoons salt
½ teaspoon ground black pepper
2 cups tomato juice
¾ cup bulgur wheat
2 cups chopped tomatoes
1 (20 ounce) can kidney beans, undrained
½ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¼ cup dry red wine
2 tablespoons canned chopped green chile peppers, or to taste

Steps:

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 36.4 g, Fat 10.3 g, Fiber 10.5 g, Protein 8.5 g, SaturatedFat 1.4 g, Sodium 1043.1 mg, Sugar 8.1 g

LUCIE'S VEGETARIAN CHILI

Lucie's Vegetarian Chili image

Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure.

Provided by Hugh Pastoriza

Categories Vegetarian Chili

Time 1h15m

Yield 8

Number Of Ingredients 23

Ingredients

⅓ cup olive oil
2 cups chopped onion
¾ cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
¼ teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 tablespoons chili powder
¾ teaspoon dried basil
2 teaspoons salt
½ teaspoon ground black pepper
2 cups tomato juice
¾ cup bulgur wheat
2 cups chopped tomatoes
1 (20 ounce) can kidney beans, undrained
½ teaspoon hot pepper sauce (such as Tabasco®)
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¼ cup dry red wine
2 tablespoons canned chopped green chile peppers, or to taste

Steps:

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 36.4 g, Fat 10.3 g, Fiber 10.5 g, Protein 8.5 g, SaturatedFat 1.4 g, Sodium 1043.1 mg, Sugar 8.1 g

Tips:

To make the chili more flavorful, use a variety of beans and vegetables. Some good options include black beans, kidney beans, corn, and bell peppers.
Feel free to experiment with different spices. Chili powder, cumin, and paprika are all good choices, but you can also add other spices like oregano, cayenne pepper, or chipotle powder.
If you want a thicker chili, mash some of the beans before adding them to the pot. This will help to thicken the chili and give it a more creamy texture.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the chili, reheat it over medium heat until it's warmed through. Serve with your favorite toppings, such as sour cream, cheese, or avocado.

Conclusion:

Vegetarian chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great source of protein, fiber, and vitamins, and it can be tailored to your own personal preferences. Whether you like it mild or spicy, thick or thin, vegetarian chili is a dish that everyone can enjoy.