Best Sweet Pepper Vegetarian Chili Recipes

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

SWEET PEPPER VEGETARIAN CHILI

Steps:

• In a large stockpot, heat olive oil over medium-high heat.
• Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
• Add squash and zucchini and cook through- about 6-8 more minutes.
• Add tomatoes (and liquid) and broth.
• Bring to a boil.
• Drain (if using canned) and add the beans to the pot.
• Reduce heat to low and simmer for 15 minutes.
• Add chili powder, cumin and cilantro.
• Continue to simmer until chili is thickened- about 8 minutes.
• Add salt and pepper to taste.
• Add the cayenne, if desired.
• Serve over rice or with sour cream and cheese.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

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.

VEGGIE VEGETARIAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
• Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.