Best Autumn Vegetable Chili Recipes

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VEGETARIAN CHILI WITH WINTER VEGETABLES



Vegetarian Chili With Winter Vegetables image

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

Steps:

  • Heat the beans on top of the stove in a large soup pot or Dutch oven.
  • Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
  • Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
  • Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

GARDEN HARVEST CHILI



Garden Harvest Chili image

Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 ounces) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

Nutrition Facts : Calories 193 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

RAINBOW VEGGIE CHILI



Rainbow Veggie Chili image

Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.

Provided by theveggieone

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
  • Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g

AUTUMN VEGETABLE CHILI



Autumn Vegetable Chili image

I tweaked a recipe from "Good Housekeeping" and came up with this satisfying, nutritious, low-fat meatless soup. I use Rotel brand diced tomatoes & green chilies for the 10-oz. can of tomatoes.

Provided by CatlingMex

Categories     Beans

Time 40m

Yield 4 main-dish servings

Number Of Ingredients 10

1 tablespoon oil
2 medium carrots
2 medium parsnips
1 mediim onion
1 (29 ounce) can red kidney beans
4 teaspoons chili powder
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup chopped fresh cilantro leaves (optional)
1/2 cup shredded cheese (optional)

Steps:

  • Peel the carrots and parsnips, and cut them into 1/2 -inch slices.
  • Drain the beans, reserving liquid.
  • Heat oil in a soup pot and sautee the onion, carrots, and parsnips for a few minutes, stirring occasionally. While that's cooking, mash about half of the beans, using a potato or bean masher.
  • Once the vegetables start to brown, add the mashed beans, whole beans, bean liquid, chili powder, both kinds of tomatoes, and about 3 cups water. Cook, uncovered, over medium heat for 15-20 minutes, until vegetables are tender and soup is of desired thickness. (Let reduce longer for thicker chili, add water for thinner chili.).
  • Serve in bowls and sprinkle with chopped cilantro and shredded cheese, if desired.

Nutrition Facts : Calories 351.4, Fat 5.2, SaturatedFat 0.7, Sodium 359.9, Carbohydrate 60.3, Fiber 18.7, Sugar 6.2, Protein 20.2

AUTUMN PUMPKIN CHILI



Autumn Pumpkin Chili image

We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington

Provided by Taste of Home

Categories     Lunch

Time 7h20m

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

Number Of Ingredients 12

1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions

Steps:

  • In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.

Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

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