With its endless variations and promise of a hearty, flavorful meal, vegetarian chili is a delectable dish that has captivated taste buds for generations. With its versatility in flavors and textures, vegetarian chili presents a culinary adventure that satisfies both vegetarians and meat-eaters alike. Whether you prefer a classic recipe infused with spices and beans, or a modern twist incorporating unique ingredients, the world of vegetarian chili invites you to explore a symphony of flavors. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the exciting journey of crafting your own "Vegetarian Chili with Avocado Cream".
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN CHILI WITH AVOCADO CREAM
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h30m
Yield Makes 5 quarts
Number Of Ingredients 17
Steps:
- Boil 3 cups water in a medium saucepan. Meanwhile, heat a cast-iron skillet over medium-high heat. Add ancho chiles and toast, turning frequently, until fragrant and darkened, about 2 minutes. Transfer to a medium mixing bowl and cover with boiling water. (Use a small bowl or plate to keep submerged, if necessary.) Let stand until chiles are very soft, at least 30 minutes.
- Meanwhile, place cumin seeds in skillet over medium heat and toast, stirring frequently, until fragrant, about 30 seconds. Immediately transfer to a mortar and pestle or spice grinder and let cool completely. Grind to a fine powder; set aside.
- Drain ancho chiles, reserving soaking liquid; remove and discard stems and seeds. Place chiles in mortar and pestle with garlic and chipotle chiles, and pound into a thick paste (or pulse in a food processor). Set aside.
- Heat oil in a large pot over medium-high heat until shimmering. Add chopped vegetables and 1 tablespoon salt and cook, stirring frequently, until caramelized and golden brown, 45 minutes to 1 hour. (Reduce heat if necessary to prevent blackening.)
- Add cumin and cook over medium-high heat, stirring, until fragrant, 30 seconds. Add chile mixture, tomato paste, and 1 teaspoon salt and cook, stirring, 5 minutes. Stir in tomatoes, reserved chile-soaking liquid, lentils, and 5 cups water. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 30 minutes.
- Add sweet potatoes, black beans, and black-eyed peas, stirring to combine. Return to a simmer and cook, covered, stirring occasionally, until lentils and potatoes are tender, about 30 minutes. Serve with cilantro and avocado cream.
VEGETARIAN CHILI WITH AVOCADO SALSA AND SOUR CREAM
This Mexican-inspired, vegetarian chili is a hearty meal to serve a crowd. Made with Veggie Ground Round, it has the taste and substance of a chili made with meat, so even meat-lovers will love it! Serve with some avocado salsa and a big dollop of sour cream to counteract the spiciness. If you'd prefer to use actual meat, ground beef, turkey or chicken are easy to swap in. Makes great leftovers!
Provided by Chelsea
Categories Main
Time 2h10m
Yield 8
Number Of Ingredients 28
Steps:
- In a large, heavy-bottom pot over medium heat, saute onions in oil until softened, about 5 minutes. Add in garlic, jalapeno, peppers, carrots, chili powder, cumin, oregano, red chili flakes and salt; stir well and cook for another 5 minutes until peppers have softened.
- Stir in tomato paste, then crumble in the ground round. Add the beans, diced tomatoes and vegetable broth, stirring well. Bring to a boil, then cover and simmer on low for 1½ to 2 hours until the vegetables have cooked down and the chili has thickened.
- To make the avocado salsa, combine all ingredients in a small bowl. Serve on top of a large bowl of chili with a big dollop of sour cream.
SUMMER VEGETARIAN CHILI
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
- Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 27.8 g, Fat 5.8 g, Fiber 7.4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 639.6 mg, Sugar 5.3 g
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
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA
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
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
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA RECIPE - (5/5)
Provided by bedwards99
Number Of Ingredients 18
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:
- Choose the right beans. For a hearty and flavorful chili, use a combination of different beans, such as kidney beans, black beans, and pinto beans. You can also use canned beans or dried beans that have been soaked and cooked.
- Sauté the vegetables. Sautéing the vegetables in a little bit of oil will help to bring out their flavor and make them more tender. You can use any type of vegetables you like, such as onions, bell peppers, carrots, and celery.
- Use a variety of spices. Chili is a great dish to experiment with different spices. Some common spices used in chili include chili powder, cumin, oregano, and paprika. You can also add a touch of heat with cayenne pepper or chopped jalapeños.
- Simmer the chili for a long time. The longer you simmer the chili, the more flavorful it will be. Simmer the chili for at least 30 minutes, or up to several hours.
- Serve with your favorite toppings. Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, avocado slices, and chopped cilantro.
Conclusion:
Vegetarian chili is a delicious and hearty dish that is perfect for a cold day. It is also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can make a delicious pot of vegetarian chili that the whole family will enjoy.
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