Best Nifs Chili To Take The Chill Off Vegetarian Or Vegan Recipes

NIF'S VEGETABLE CHILI

Nif's Vegetable Chili image

Tasty, rich and no meat - oh my! I am a meat-eater and I like this chili. You can sprinkle cheddar cheese on top if you prefer. (Don't tell the vegetarians, but you can also add browned ground beef too....). Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 1h25m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 celery ribs, cut lengthwise and sliced into 1/4 slices
2 carrots, chopped
1 red pepper, chopped
2 medium sweet potatoes, diced into 1/4 inch cubes
1 cup mushroom, sliced (fresh preferred but canned will do)
1 (28 ounce) can tomatoes with juice, diced
1 (28 ounce) can kidney beans, rinsed
1 cup corn (frozen preferred, canned will do)
2 tablespoons chili powder
2 tablespoons lemon juice, fresh preferred
2 teaspoons cumin
chile, crushed, to taste (optional)
hot sauce (optional)

Steps:

Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
Add other ingredients and simmer for approximately one hour. Stir occasionally.
Serve with a crusty roll or freeze for future meals.

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

Ingredients

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

NIF'S CHILI TO TAKE THE CHILL OFF (VEGETARIAN OR VEGAN)

Nif's Chili to Take the Chill off (Vegetarian or Vegan) image

I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand.

Provided by Nif_H

Categories < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

2 teaspoons olive oil
4 garlic cloves, minced
1 large onion, diced
2 medium carrots, diced
1 stalk celery, diced
1 (15 ounce) can pinto beans, rinsed
1 (15 ounce) can kidney beans, rinsed
2 large fresh tomatoes, diced
jalapeno pepper, diced
1 (8 ounce) can mushrooms, sliced, reserve liquid
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons smoked paprika
1 tablespoon chili powder
1 (15 ounce) can tomato sauce
vegetable broth, as needed
corn tortilla, crumbled
grated cheese
crumbled blue cheese
sliced avocado
sliced green onion
sliced black olives
sour cream
lime wedge

Steps:

Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!