Best Quick Veggie Chili Con Queso Recipes
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
VEGAN CHILE CON QUESO (CHILE WITH CHEESE)
Make and share this Vegan Chile Con Queso (Chile With Cheese) recipe from Food.com.
Provided by Carol Bullock
Categories Beans
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except chips, in a crockpot and let go for about an hour on high, stirring every so often.
- Reduce temp to low until ready to serve with chips for dipping.
QUICK VEGGIE CHILI CON QUESO
Continuing my quest to use what I already have instead of going to the store, I found this recipe in Better Homes and Gardens 1993 Best Recipes Yearbook. Abigail Kurtz Mahoney won $200 for her recipe. This is super simple and quick. I used 7 ounces instead of 4 ounces of green chilies, and I probably threw in about 1 cup of cilantro into the soup because I love the flavor. I also had 2 cups of onions but no zucchinis (rats). I tossed in 8 ounces of sour cream instead of serving it with individual bowls, and I skipped the cheese completely (not that I'm lacking in dairy here). The beans were very meaty, and next time I'll throw in some cayenne pepper or some hot peppers for more heat. I like how chunky everything is...a perfect recipe for a cold winter day.
Provided by AmyZoe
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
- Heat to boiling and reduce heat.
- Simmer, covered for 30 minutes and remove from heat.
- Add cheese and stir until melted.
- Serve with sour cream and garnish with cilantro.
Nutrition Facts : Calories 471.2, Fat 9, SaturatedFat 4.4, Cholesterol 18.9, Sodium 781.2, Carbohydrate 76.3, Fiber 20.9, Sugar 11, Protein 25.7
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