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
Give this easy meatless chili recipe a try and let me know what you think, and for more
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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.
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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Vegetarian Chili | Weight Loss | Reduce Cholesterol
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Shopping list of Ingredients for Vegetarian Chili
2 tbsp. Extra Virgin Olive Oil
1 Medium Onion, diced
1 Red Bell Pepper, small
1 Green Pepper, small
1 Scallion Stalk
1/2 cup Button Mushrooms
1 packet of Chili Mix
1 8oz. can Hunts Tomatoes (no salt)
2 8oz. cans Hunts Tomato Sauce (no salt)
16 oz. filtered water
Salt, Pepper to taste
Sprinkle of Monterey Jack Cheese, shredded
1 tbsp. Non-Fat Plain Yogurt (substitute for sour cream)
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Low-Calorie Vegetarian Chili Recipe : Tasty Dishes
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Vegetarian chili isn't necessarily as high in calories as you may have been thinking. Get a low-calorie vegetarian chili recipe with help from an expert with over 14 years of beauty industry experience in this free video clip.
Expert: Alina Z
Contact: AlinaZhealthCoach.com
Bio: Alina Z is a Certified Raw Food Chef and Detox Specialist that shows how to make healthy, delicious, quick, easy and on-budget meals.
Filmmaker: Michael Watkins
Series Description: Just because a recipe is healthy doesn't mean that it isn't also tasty. Learn how to prepare a wide variety of tasty recipes right at home with help from an expert with over 14 years of beauty industry experience in this free video series.
LOW FAT VEGAN CHILI
Ingredients:
-1 can of Chickpeas
-1 can of Kidney Beans
-1 can of Black Beans
-2 Carrots
-One Green Pepper
-One Red Pepper
-One Onion
-Two Cloves of Garlic
-3 Tomatoes
-3 TBSP Tomato Paste
-1 Can of Canned Tomatoes
-1 tsp of Chili Powder
-1 tsp of Basil
-2 tsp of Cumin
Directions
1.Sautee onions and garlic until soft
2. Add in carrot and spices and stir
3. Once the carrots are cooked, add in the peppers
4.Sauteé in water until tender
5.Add in the beans, canned tomatoes, and tomato paste and bring to a boil for about 5 minutes
6. Add in the raw tomatoes a few minutes before serving
Turkey +Veggie Chili Recipe | Easy Healthy Turkey Chili
This healthy Turkey Chili is packed with vegetables making it a clean eating favorite for Super Bowl Sunday (or any day of the week!). I love adding this recipe to my meal prep for easy weekday meals.
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TURKEY + VEGGIE CHILI RECIPE
1 tablespoon extra virgin olive oil
1 small or ½ large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1.25 lb. extra lean ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 (15 ounce) can low sodium diced tomatoes
1 (15 ounce) can kidney chili beans
3 cups low sodium chicken broth
2 zucchini, quartered and chopped
3 cups fresh chopped kale
Salt and pepper to taste
DIRECTIONS:
Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and sauté for 5 minutes or until fragrant.
Stir in garlic and peppers and cook for 5 more minutes. Add in ground turkey, chili powder, cumin, salt and pepper; breaking down the turkey with a spatula until you have small crumbles.
Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Add in the zucchini and kale, turn down to a simmer and cook for another 10-15 minutes or until the veggies are tender.
Serve with your favorite chili toppings. Enjoy!
NUTRIENTS PER SERVING: Calories 233 | Total Fat 4.1g | Saturated Fat 1.6g | Cholesterol 10mg | Sodium 26mg | Carbohydrate 7.5g | Dietary Fiber 1g | Sugars 1g | Protein 4.9g
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