Time 55m Yield 7 serving(s) Number Of Ingredients 21 Steps:

Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat. Add mushrooms, saute 4-5 minutes. Add remaining ingredients except corn. Increase heat to high to bring to a boil. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally. Stir in corn, simmer until heated through. Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Time 1h40m Number Of Ingredients 20 Steps:

Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize. Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally. Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute. Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets. Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary. Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Time 1h30m Yield 10 Number Of Ingredients 19 Steps:

Roast the cubed eggplant: Preheat oven to 350°F (175°C). Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside. Sauté the onions, garlic, peppers: While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the tomatoes, spices, chili, and roasted eggplant: Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat. Add the beans, lemon, sugar, cilantro, salt, pepper: Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes. Serve with garnishes: Serve with sour cream, grated cheddar cheese, and chopped green onions. Links: Vegetarian Chili with Smoked Spices from Sally Cameron

Yield Makes 6 servings Number Of Ingredients 17 Steps:

  1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
  2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

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.

Time 50m Number Of Ingredients 10 Steps:

In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

Time 1h Yield 8 servings (2 quarts). Number Of Ingredients 18 Steps:

In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.

Time 50m Yield 8 serving(s) Number Of Ingredients 23 Steps:

Heat the oil in a large saucepan or stockpot over medium-high heat. Add chopped onions, bell pepper, and garlic. Sauté until onion is translucent, about 5 minutes. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired. Stir until veggies are evenly coated. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn. Add remaining ingredients (except garnishes) and mix thoroughly. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency. Serve hot with desired garnishes.

More about “spicy vegetarian chili recipes”

Time 1h Yield 8 Number Of Ingredients 15 Steps:

Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn. Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time. Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.