Best Ultimate Veggie Chili Recipes

ULTIMATE VEGGIE CHILI

Ultimate Veggie Chili image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon each chipotle chili powder and red pepper flakes
14 ounces extra-firm tofu, frozen and thawed
2 (14-ounce) cans diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 (4-ounce) can diced jalapenos, drained
1 (4-ounce) can green chiles, drained
2 (14-ounce) cans black beans, drained and rinsed
1 (14-ounce) can dark kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
Salt and freshly ground black pepper
Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional

Steps:

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

ULTIMATE VEGGIE CHILI

Ultimate Veggie Chili image

Recipe from the Food Network competition show Ultimate Recipe Showdown. This recipe wowed the judges! Credit to the creator Anne Tegtmeir.

Provided by Pot Scrubber

Categories Soy/Tofu

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon dried chipotle powder
1 teaspoon red pepper flakes
14 ounces extra firm tofu, frozen and thawed
2 (14 ounce) cans diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can diced jalapenos, drained
1 (4 ounce) can green chilies, drained
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can dark red kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
salt & freshly ground black pepper
sour cream (optional)
shredded cheddar cheese (optional)
more roasted cashews (optional)

Steps:

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

Nutrition Facts : Calories 393, Fat 11, SaturatedFat 2, Sodium 497.4, Carbohydrate 58.4, Fiber 17.4, Sugar 10.7, Protein 21.3

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