Best Spicy Vegetarian Chili Recipes

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• Heat the oil in a large saucepan or stockpot over medium-high heat.
• Add chopped onions, bell pepper, and garlic.
• Sauté until onion is translucent, about 5 minutes.
• Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
• Stir until veggies are evenly coated.
• Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
• Add remaining ingredients (except garnishes) and mix thoroughly.
• Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
• Serve hot with desired garnishes.

SPICY VEGETARIAN CHILI

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

SPICY VEGETARIAN CHILI

Steps:

• In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

SPICY TWO-BEAN VEGETARIAN CHILI

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
• Also called cracked wheat; available at natural foods stores and supermarkets.

EASY SPICY VEGETARIAN CHILI

Steps:

• Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
• Add mushrooms, saute 4-5 minutes.
• Add remaining ingredients except corn.
• Increase heat to high to bring to a boil.
• Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
• Stir in corn, simmer until heated through.
• Makes about 10 cups or 6-7 servings of 1 1/2 cups.

SPICY VEGETARIAN CHILI

Steps:

• 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
• 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

VEGETARIAN MANDARIN ORANGE LO MEIN WITH A SWEET AND SPICY CHILI SAUCE RECIPE - (4.5/5)

Steps:

• 1. Ending with the corn starch and tofu, add all of the marinade ingredients to a medium sized bowl then refrigerate while you get started on the rest. 2. Fill a large pot with boiling water and cook the noodles with about 1 tbsp of canola oil until they are al dente. Start on the sauce. Combine all ingredients in a small bowl, ending with the corn starch, make sure you mix it well so that there are no lumps. 3. Check on the pasta and chop all of the veggies then get started on the sweet and spicy chili sauce, which will be served on the side. 4. When the pasta is done cooking, strain and keep it in a large bowl. Now get started on frying up the veggies. Add 1TBSPof oil to a sauce pan and then fry the veggies (not frozen ones), starting with the garlic, now add the onion and mushroom. Fry just until the mushrooms start to soften. Remove veggies from the pan. Now add the tofu to the pan and fry on high for a few seconds, while stirring gently; add the fried onion and mushroom. Continue to cook on medium/high until the tofu slightly darkens or becomes golden on one side, then remove the veggies from the pan when most of the marinade has evaporated (all but about 2 tbsp). 5. Now add 1TBSPof canola oil to that same pan, keep it on a low flame and add the pasta with 4 1/2 tbsp of the sauce (not the marinade from the veggies). Use a fork to toss the pasta until it's evenly coated with the sauce. Cook on medium without a lid and continue to toss pasta with the fork, then add the frozen veggies. Cook on low and cover; allow to simmer until frozen veggies are thawed and warm. When they're thawed, add the tofu, fried onion and mushrooms; the almonds and mandarin oranges. Turn off flame and keep covered until ready to serve. 6. For the sweet and spicy chili, combine all of the ingredients in a bowl, including the remaining sauce, then simmer on low in a sauce pan while stirring. Don't cook it for too long, just until it starts to thicken. Now pour the sauce into a small dish. (If you cook it too long, it'll become like glue!); it may look a bit runny, but once it sits for about 5 minutes, it'll thicken. If you thickened the chili sauce too much, you can add a bit of water and microwave it for a few seconds. You can drizzle the chili sauce over the lo mein, it's spicy so a little goes a long way :). You should end up with about 1/4 cup of the chili.

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Steps:

• Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
• Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
• Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
• Stir in the tomato paste and beer (or water) until smooth.
• Lower the heat, cover and let simmer, for 45 minutes.
• Stir in the beans, and lime juice and simmer for an additional 15 minutes.
• Add chocolate and stir until melted.
• Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
• Ladle into a bowl and serve with desired toppings.

CROCK POT SPICY HOT VEGETARIAN CHILI

Steps:

• Dice onion, green pepper, and portabello mushroom, throw in crock pot.
• Add diced tomatoes, ro-tel, and chicken or vegetable broth.
• Add corn and all beans rinsed and drained.
• Add spices and minced hot peppers (can omit hot peppers if you can't take the serious heat).
• Stir everything together.
• Cover crock pot and cook on high 4 hours or low 7-8 hours.

SPICY TWO BEAN VEGETARIAN CHILI

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
• Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
• Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
• Bring to boil.
• Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
• Ladle chili into bowls and serve.

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• 1. In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
• 2. Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
• 3. Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
• 4. Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.

SPICY TOFU VEGETARIAN CHILI

Steps:

• Cook pasta according to package directions, omitting salt and fat; drain and set aside.
• Coat a dutch oven with cooking spray and place over medium heat. Add onion and green pepper; saute until tender. Add garlic and saute for one more minute.
• Add chili powder, cumin, garlic powder and crushed red pepper; cook, stirring constantly, 1 minute.
• Stir in tomatoes and tofu. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Add beans and cook 10 additional minutes or until bean mixture is thoroughly heated.
• To serve, place 1/2 cup pasta into each of 6 individual bowls, and spoon 1 cup chili over each serving. Top servings evenly with cheese.