Best Rainbow Veggie Chili Recipes

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

Ingredients

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

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

This was created during my days on Phish tour..... I sold it on the lots to pay for my concert tickets and living expenses. Although the recipe is vegetarian, I've had many people tell me they don't even miss the meat. Great for a family dinner, potluck, or side dish. You can prepare and serve immediatly, or prepare, then transfer to cockpot for a slow simmer!

Provided by Visualize Whirled P

Categories Beans

Time 30m

Yield 1 large pot, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion
3 garlic cloves (minced)
1 dash olive oil or 1 dash vegetable oil
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light kidney beans
1 (15 ounce) can navy beans (White Beans)
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (1 ounce) packet chili seasoning mix (I prefer Mild McCormick Chili Seasoning)
sour cream (to top chili (optional)
cheddar cheese (to top chili) (optional)
flour tortillas (to wrap chili) (optional) or tortilla chips (to dip with chili) (optional)

Steps:

Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
Open beans and corn. Empty into strainer and rinse.
In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
Serve in bowl, or wrap in tortilla.
**Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!

Nutrition Facts : Calories 282.8, Fat 1.9, SaturatedFat 0.3, Sodium 528.7, Carbohydrate 55.9, Fiber 15.6, Sugar 7.8, Protein 15.1

SLOW-COOKER VEGGIE CHILI (RAINBOW CHILI)

Slow-cooker Veggie Chili (Rainbow Chili) image

Everyone, even the most carnivorous of folks, LOVES this chili..!

Provided by jennifer warnke @bookofjen

Categories Other Main Dishes

Number Of Ingredients 19

Ingredients

8 ounce(s) dry black beans, sorted and rinsed
8 ounce(s) dry red beans, sorted and rinsed
8 ounce(s) dry northern beans, sorted and rinsed
1 tablespoon(s) olive oil
1 - large red onion, chopped
1 - leek, chopped (optional)
3 - green onions
4 - garlic cloves, minced
2 tablespoon(s) chili powder (..more to taste!)
1 teaspoon(s) cumin
2 teaspoon(s) oregano, dried
1 - sm red bell pepper, chopped
1 - sm yellow/orange bell pepper (..or half of each for added color!)
1 - green bell pepper, chopped
1 1/2 cup(s) frozen corn
28 ounce(s) can crushed tomatoes
1 package(s) (= 1 lb), tvp
- water to cover, plus, two vegetarian vegetable bouillon cubes
3/4 teaspoon(s) sea salt (..or to taste.)

Steps:

Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
Serve with desired toppings.
Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

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