Best Vegetable Chili Ii Recipes

VEGGIE CHILI

Steps:

• In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you'd like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

VEGETABLE CHILI

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

THE BEST VEGETARIAN CHILI IN THE WORLD

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.

VEGETABLE CHILI II

Steps:

• In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
• Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
• Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
• Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
• Let stand, covered for 5 minutes.
• Season to taste with salt, pepper and pinch of sugar.
• Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.