Best Vegetarian Chili Fat Smash Diet Phase Recipes

VEGETARIAN CHILI-- FAT SMASH DIET PHASE 1

Vegetarian Chili-- Fat Smash Diet Phase 1 image

This is my nightly dinner when on the Fat Smash Diet, Phase 1. All veggies & beans, no meat! It keeps dinnertime easy.... I'd like to note this isn't completely vegetarian due to the pinto beans, sometimes having bacon in them.

Provided by amjubenville

Categories Beans

Time 8h20m

Yield 20 cups, 10 serving(s)

Number Of Ingredients 16

Ingredients

1 (29 ounce) can tomato sauce
1 (29 ounce) can low sodium kidney beans
1 (29 ounce) can pinto beans
1 cup lentils
1 diced yellow onions or 1 red onion
1 diced yellow bell pepper
1 diced orange bell pepper
1 diced red bell pepper
3 stalks chopped celery (more, if you like the flavor)
2 carrots, chopped
6 roma tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
1 cup water
1 serrano peppers or 1 habanero pepper, if you like it spicy

Steps:

Put all ingredients in the crock pot for 8 hours. or simmer on the stove in a pot for 3 hours, stirring every 20 minutes.
add 1 ounce of low fat cheddar cheese on the top! (if youre on the fat smash!).

VEGETARIAN CHILI

Vegetarian Chili image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams