Vegetarian Chili Recipe | The Frugal Chef
This vegetarian chili recipe is made with kidney beans, spices, balsamic vinegar and molasses. It is super easy to make and very satisfying.
The amount of heat that you add to this recipe depends on you. If you like it super spicy add more cayenne, If you do not then omit it or add less.
This is one of those meals that you can have on the table within 30 minutes. It is low-cal, low fat, high in protein and high in fiber. You will not miss the meat in this. Promise.
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Serves four
1 medium yellow onion, chopped
4 medium tomatoes, diced
4 garlic cloves, minced
2 15-oz. cans of kidney beans with liquid
2 teaspoons dried oregano leaves
1½ tablespoons chili powder
1-teaspoon paprika
2 teaspoons cumin
1/8-teaspoon cayenne pepper (more if you like spicier)
1 teaspoon Balsamic vinegar
1-tablespoon dark molasses
Olive oil
Coat the bottom of a pot with olive oil. Heat.
Add the onion and garlic. Cook, stirring occasionally, until soft and translucent about 8 minutes. Add the spices and cook for 2 minutes, stirring often. Add the tomatoes. Stir well. Add the beans with their liquid.
Bring pot to a boil. Cover, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste. Add the molasses and vinegar. Cook for an additional 30 minutes.
Serve with a dollop of sour cream and tortilla chips.
Enjoy!
CALORIES 287.99; FAT 5.19 grs (sat 0.75; mono 2.70; poly 1.27); PROTEIN 13.78 grs ; FIBER 15.53 grs; CARBS 50.21 grs; CHOLESTEROL 0.00 mg; IRON 4.45 mg; SODIUM 610.46 mg; CALCIUM 141.45 mg
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#vegetarian #chili
The Best Vegan Chili Ever!!! - This Tofu Chili Recipe is a game changer!
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This is my most favourite vegan chili recipe ever! Unlike a lot of vegetarian chili recipes, this isn't just layers of beans. In my vegan chili recipe I dry season and then dry out tofu, and stir it into the chili. This make the tofu this amazing chewy, super satisfying chili that is above and beyond any meatless chili I have ever tried. I hope you love this recipe as much as I do!
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Easy Vegetarian Chili
Healthy low calorie Easy Vegetarian Chili perfect for weight loss and diabetic diet - equalibras.co.uk
Dietary Benefits Per Serving:
311 Calories [low calorie]
11g Fat
3g Saturates
39g Carbs
16g Protein
4g Sugars
14g Fibre
0.434g Salt
Preparation Time - 30 Minutes
Cooking Time - 30 Minutes
Serves: 4
Ingredients:
1 tablespoon rapeseed oil
3⁄4 cup finely chopped white onion
1⁄2 cup finely chopped red bell pepper
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 (15 ounce) cans low-sodium black beans, rinsed
1 (14 ounce) can diced tomatoes
1⁄4 cup water
1⁄2 cup shredded cheese, such as Cheddar or pepper Jack
Method:
1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
2. Serve the chili sprinkled with cheese.
This recipe is used by many for its delicious taste and health benefits and suited for anyone on a diet, weight loss and recommended as a diabetic food.
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Easy Turkey Chili Recipe
Rich, hearty, and healthy, this Turkey Chili recipe is a flavorful and comforting dish for an easy weeknight dinner. Loaded with ground turkey, tender kidney beans, and tomatoes, this chili will warm you right up! Even better, this chili freezes wonderfully so that you can have this filling, delicious, flavorful dish ready to go on another busy day. This is one of the recipes we make at our house almost every week, it's just an easy to make, quick and delicious recipe that really fills you up.
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Damn Good Chili Recipe - 4 Hour - No Bean Chili Low Fat Low Carb
UPDATE link to Ebook! *** 2lbs of ground beef
1 Tbsp garlic powder
1 tsp brown sugar
1 Tbsp onion powder
1 tsp salt
1/4 tsp white pepper
3 Tbsp New Mexico chili powder
1 Tbsp cumin
2 oz sriracha sauce
3 tomatoes
1/2 onion
1 Anaheim pepper
Simple & Healthy Cooking: Vegetarian Chili or Three Bean Stew | High protein | Low Fat
I started cooking around 5 years back during my Ph.D. Due to my very busy schedule, I'd cook in bulk over the weekend. That habit has stayed with me even after graduating because it makes life so easy!
I am not a fancy chef! While cooking, I have the following main focuses:
1) Vegetarian
2) High fiber
3) High protein
4) Low fat
5) Minimal added sugar
6) Stable in the fridge for 3-5 days
7) Easy to cook
8) Simple ingredients that can be found in an Indian pantry
9) Variety so that I don't get bored of it
This recipe is my take on vegetarian chili as I love rajma/red-kidney beans. I used to make them like the traditional Indian rajma but then I got bored and wanted to find new ways of cooking it. Just to keep the excitement alive. This is yummy, easy to make, and you'll find all of the required ingredients in your Indian kitchen. You don't have to use tomato paste, just add more crushed tomatoes.
Cook, eat, enjoy!