Vegetarian Chili for Everyone...even meatlovers
Here's a hearty, healthy vegetarian chili recipe that'll put a little pep in your step. If you're a die-hard carnivore, your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant, I generally order a meat and bean chili, but at home I'm vegetarian chili all the way. Vegetarian chili just tastes great. I don't miss the meat, and it's super easy to make, and it's a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty no meat chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like...be creative!
A printable copy of this vegetarian chili and corn muffin recipe can be found at
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What You Need to Make a Great Vegetarian Chili
15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the
fridge of all those veggie odds and ends, so use what you have.
How to Make Easy Vegetarian Chili
Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it's pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it's ideal if you make the dish ahead of time. It'll get exponentially better as the days pass, so be sure to make a big pot of chili so you'll have plenty of leftovers.
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!
The Best Sweet Potato Vegan Chili Recipe
Delicious chili recipe to kick off 2024.
For those of you with kidney disease - It is high potassium so be careful if you have difficulty with high potassium in your blood. Enjoy!
Sweet potato vegan chili
Ingredients for 6 people :
1 tbsp olive oil
1 onion, chopped
2 garlic clove, peeled and crushed
1 tbsp chili powder
1 tsp smoked paprika
1 tbsp cumin powder
2 medium sweet potatoes, peeled and cut into half inch cubes
1 15oz can low sodium petite diced tomatoes
1/3 cup dried quinoa
2 cups water
1/2 tsp salt
1 15oz can low sodium dark red kidney beans
1 tbsp dried oregano
1 avocado
1 lime
1 small bunch of coriander
Heat a saucepan over medium-high heat. Pour in the olive oil, add the onion and cook until the onion starts to soften, about 5 minutes. Add the crushed the garlic, cook for 1 minute and then add the chili powder, cumin and smoked paprika. Saute for 2 minutes. Add the sweet potato cubes and cook for 3 minutes.
Add the tomatoes, water and quinoa and salt and bring to a simmer. Lower the heat, cover and cook for 20 minutes, stirring occasionally.
Drain and rinse the red beans and add them to the chili along with the dried oregano. Mix and continue cooking, covered, for 10 minutes.
Serve with a squeeze of lime juice, avocado cubes, and fresh cilantro.
Nutrition Information
Yield 6 servings
Analysis per serving
Calories (kcal)218
Protein (g)7
Carbohydrates (g)30
Dietary Fiber (g)8
Total Sugars (g)6
Added Sugar (g)0
Fat (g)9
Saturated Fat (g)1
Cholesterol (mg)1
Calcium (mg)100
Magnesium (mg)47
Phosphorus (mg)97
Potassium (mg)723
Sodium (mg)298
192 mg K+1 15oz can low sodium dark red kidney beans
181 mg K+2 medium sweet potatoes, peeled and cut into half inch cubes
132 mg K+1 15oz can low sodium petite diced tomatoes
115 mg K+1 avocado
53 mg K+1/3 cup dried quinoa
194mg Na 1/2 tsp salt
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
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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Low Cal, Big Taste | VEGETARIAN CHILI WITH BLACK BEANS
This Vegetarian Chili with Black Beans will rival any chili in town. Super low in calories but exploding with amazing taste.
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VEGETARIAN CHILI WITH BLACK BEANS INGREDIENTS:
2 tbsp extra-virgin olive oil
1 onion, chopped
1 cup carrots, chopped
3 cloves garlic, minced
2 celery ribs, chopped
1 jalapeno, seeded and chopped
1 red bell pepper, seeded and chopped
2 zucchini, halved and sliced
2 tbsp chili powder
1 tbsp dried oregano
1 tbsp ground cumin
¼ tsp cayenne pepper
1½ tsp salt
½ tsp black pepper
1 cup vegetable stock
1 28 oz can whole tomatoes, with their juices
1 cup corn
1 15 oz can black beans, drained and rinsed
¼ cup cilantro, chopped
½ cup Monterrey Jack cheese, shredded, for garnish
4 scallions, chopped, for garnish
VEGETARIAN CHILI WITH BLACK BEANS FULL RECIPE:
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