Best Vegetarian Chicken Chili With Crushed Tortilia Chips And Cheese Recipes

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VEGETARIAN CHICKEN CHILI WITH CRUSHED TORTILIA CHIPS AND CHEESE



Vegetarian Chicken Chili With Crushed Tortilia Chips and Cheese image

I was craving Chicken Chili and since I no longer eat meat I knew I had to be creative. I decided to try my hand using Vegan Chicken chunks! To my surprise my recipe was amazing and my family loved it too. The carrots added just enough sweetness. The Greek Seasoning adds a hint of lemon flavor and oregano. My family couldn't tell the difference with the Vegan Chicken Chunks. I recommend using the Quorn brand because the texture and flavor is the closest to eating real chicken. I hope you enjoy ever how you like with vegan products or real dairy this is a amazing chili!

Provided by Cooking Ms. Wanda

Categories     Corn

Time 58m

Yield 8-10 serving(s)

Number Of Ingredients 27

1 (16 ounce) can garbanzo beans
1 (16 ounce) can kidney beans
2 (16 ounce) cans Italian stewed tomatoes
1 cup ketchup
8 ounces canned diced green chiles
1 -2 tablespoon Worcestershire sauce
3 -5 dashes louisiana hot sauce
1 -2 teaspoon sugar
2 cups water
4 -5 tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
1/2 cup carrot, diced
3 -4 garlic cloves, chopped
1 teaspoon smoked paprika
1 -2 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon all purpose Greek seasoning
16 ounces vegan chicken, chunks
1 (13 ounce) can mexicorn
salt and pepper
1/2 cup cooked rice (optional)
crushed tortilla chips (to garnish)
sour cream (to garnish, Vegan or regular)
diced tomato, garnish
shredded cheese (to garnish, Vegan or regular)
diced onion (to garnish)

Steps:

  • In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce. Stir and cook on medium heat. Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame. Cook 2 minutes then add garlic, cook until vegetables are tender. Be careful not to burn garlic. Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture. Stir and cook about 1-2 minutes being careful not to burn. Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes. Add chicken and corn, stir and taste (adjust seasonings as needed. Cook 10 more minutes and serve over rice if desired. Garnish with crushed tortilla chips, chopped tomatoes, chopped onions. Use vegan style grated cheese and sour cream if desired.

Nutrition Facts : Calories 299.7, Fat 8.7, SaturatedFat 1.2, Sodium 1245, Carbohydrate 51, Fiber 8.7, Sugar 14.4, Protein 9.4

VEGETARIAN CHILI



Vegetarian Chili image

Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 medium zucchini, chopped
1 small carrot, chopped
2 cans (14 ounces each) crushed tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 cup water
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
Optional: lime wedges and chopped fresh cilantro

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

HEARTY VEGETARIAN CHILI



Hearty Vegetarian Chili image

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 16

1-3/4 cups chopped baby portobello mushrooms
1 medium onion, finely chopped
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons olive oil
2 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1/2 cup water
1/2 cup vegetable broth
4-1/2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 medium ripe avocado, peeled and finely chopped
Reduced-fat sour cream, optional

Steps:

  • In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges

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