Best 5 Quick Vegetarian Chili Recipes

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If you're looking for a quick and delicious vegetarian chili recipe, you've come to the right place. With a few simple ingredients and steps, you can have a hearty and flavorful chili that's perfect for a weeknight meal or a potluck. Whether you prefer a mild or spicy chili, there are many variations to choose from, making this a versatile dish that can be tailored to your taste preferences. So gather your ingredients, put on your apron, and get ready to whip up a delicious pot of vegetarian chili in no time!

Check out the recipes below so you can choose the best recipe for yourself!

EASY AND QUICK VEGETARIAN CHILI



Easy and Quick Vegetarian Chili image

This is a fast recipe to put together that uses ingredients that most of us keep on hand. It's a very forgiving recipe in that you can easily add or change ingredients and it will still be a very healthy and flavorful dish! I have used the leftovers in tacos or as a topping for tamales.

Provided by Junebug

Categories     Beans

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup corn (optional)
1 (15 ounce) can black beans, rinse & drain
1 (15 ounce) can ranch style beans, undrained
1 (15 ounce) can tomato sauce
1 (1 ounce) package chili seasoning mix (mild or hot)
1/2 cup water (or more)
sour cream (optional)
grated cheese (optional)

Steps:

  • Heat olive oil in a pot and cook onion and bell pepper until soft.
  • Add all other ingredients except those for topping.
  • Mix well.
  • Simmer for 15 minutes to an hour to blend flavors, adding water if necessary.
  • This may also be cooked in a crockpot.

QUICK VEGETARIAN CHILI



Quick Vegetarian Chili image

Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that's guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 medium unpeeled white or red potatoes (about 10 oz), cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 medium zucchini, cut into 1/2-inch slices

Steps:

  • In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
  • Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.

Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

QUICK AND EASY VEGETARIAN CHILI



Quick and Easy Vegetarian Chili image

I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

Provided by EmmyDuckie

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, diced
2 -3 garlic cloves, minced
1 -2 green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can spicy vegetable juice
1 (14 ounce) can red beans
1 (14 ounce) can black beans
1 (14 ounce) can whole kernel corn
chili powder
cumin
fresh cilantro

Steps:

  • Drain and rinse beans and corn.
  • Heat oil in a large soup pot.
  • Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
  • Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
  • Bring to a boil, reduce heat, and simmer for about 30 minutes.
  • More vegetable juice can be added if chili gets too thick.

QUICK VEGETARIAN CHILI WITH AVOCADO SALSA



Quick Vegetarian Chili With Avocado Salsa image

Make and share this Quick Vegetarian Chili With Avocado Salsa recipe from Food.com.

Provided by Wynner

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 24

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4 1/2 ounce) can chopped green chilies
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2 ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked corn tortilla chips
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomatoes
2 tablespoons finely chopped onions
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Steps:

  • Heat the oil in a Dutch oven over medium-high heat.
  • Add onion and bell pepper; sauté 3 minutes.
  • Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
  • Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
  • Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
  • Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
  • Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
  • Note: Store chili in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 83.9, Carbohydrate 41.6, Fiber 11.6, Sugar 6.2, Protein 9.9

QUICK VEGETARIAN CHILI WITH AVOCADO SALSA RECIPE - (5/5)



Quick Vegetarian Chili with Avocado Salsa Recipe - (5/5) image

Provided by bedwards99

Number Of Ingredients 18

CHILI
2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked tortilla chips

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa. Note: Store chili in an airtight container in the refrigerator for up to 2 days.

Tips:

  • Use a variety of beans: This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and garbanzo beans.
  • Don't be afraid to experiment with different vegetables: You can add almost any vegetable you like to chili, so feel free to get creative. Some good options include corn, zucchini, carrots, and bell peppers.
  • Use a good quality chili powder: This is the key ingredient that will give your chili its flavor, so don't skimp on it. Look for a chili powder that is made with a variety of different chilies, and that has a good amount of heat.
  • Cook your chili low and slow: This will allow the flavors to develop and meld together. The longer you cook your chili, the better it will taste.
  • Serve your chili with your favorite toppings: Some good options include sour cream, shredded cheese, avocado, and cilantro.

Conclusion:

Vegetarian chili is a delicious and healthy meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With so many different recipes to choose from, there is sure to be a vegetarian chili recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give vegetarian chili a try.

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