Vegetarian Chili Recipe: Soulful & Full of Flavor Recipe Video
Vegetarian chili that is full of soulful flavor and hearty enough to stick to your bones??? Say it aint so!!!!
I'll admit vegetarian chili didn't sound that appealing to me at first. I guess I'm just not a real veggie lover (although I'm trying to be) I'm a meat & potatoes, (cakes, cookies, ice cream, pies, candy,) kinda girl and it just seemed like a cruel thing to do to chili...you know, adding all those vegetables and stuff.
My oldest sister, who is a vegetarian, has been telling me how fabulous her vegetarian chili recipe is for the longest. Even though she is one of those "healthy people" I trust her when she tells me something vegetarian tastes good. She was raised on my mothers and grandmothers soulful cooking and knows how to doctor up those vegetarian dishes like a seasoned pro.
Since so many of us are trying to watch our weight this time of year, I figured you would appreciate a hearty, savory, yet healthy dish to add to your recipe collection. (you can thank for my sister Nikki, although I did tweak this recipe a bit from the original)
This vegetarian chili recipe does not disappoint! It's hearty, mild enough for my toddler, yet my spicy, meat- chili-loving husband gave it 5 stars! I found myself eating my second bowl without even noticing it.
It's loaded with fresh vegetables like zucchini, peppers and corn, three kinds of beans, and a perfect blend of savory spices! This vegetarian chili can easily be customized with your favorite veggies or kick up the heat to your liking.
Serve it up with a hunky square of buttermilk cornbread and a crunchy green salad..magnificent...and healthy to boot!!
Ingredients
| To saute the vegetables | ||
| Olive oil | 3 Tablespoon | |
| Morning star meal starters | 12 Ounce (1 bag - grillers veggie crumbles) | |
| Zucchini | 1 Medium, chopped into bite size pieces | |
| Green bell pepper | 1 Medium, chopped into bite size pieces | |
| Sweet red pepper | 1 Medium, chopped into bite size pieces | |
| Onion | 1 Small, chopped | |
| Minced garlic | 2 Clove (10 gm) | |
| Frozen sweet corn | 1 Cup (16 tbs) | |
| Jalapeno | 1 Medium, seeded and diced (Optional) | |
| The tomatoes and sauces | ||
| Canned diced tomatoes | 14 1⁄2 Ounce (One 14.5 oz can used) | |
| Canned stewed tomatoes | 14 1⁄2 Ounce (One 14.5 oz can whole Italian stewed tomatoes used) | |
| Canned tomato sauce | 15 Ounce (One 15 oz can used) | |
| The canned beans | ||
| Canned kidney beans | 15 Ounce, rinsed and drained (One 15 oz can used) | |
| Canned black beans | 15 Ounce, rinsed and drained (One 15 oz can used) | |
| Canned garbanzo beans | 15 Ounce, rinsed and drained (One 15 oz can used) | |
| The spices | ||
| Chili powder | 3 Tablespoon | |
| Ground cumin | 1 1⁄2 Teaspoon | |
| Celery flakes/Fresh celery | 3 Tablespoon | |
| Seasoning salt | 1 1⁄2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Oregano | 1 Tablespoon | |
| Cilantro | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Parsley | 1 Tablespoon | |
| Thyme | 2 Teaspoon | |
| Basil | 1 Tablespoon (Optional) | |
| Black pepper | 2 Dash (Optional) | |
| Liquid smoke | 2 Dash (Optional) | |
Nutrition Facts
Serving size
Calories 506 Calories from Fat 113
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 1.9 g9.4%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 2382.8 mg99.3%
Total Carbohydrates 76 g25.4%
Dietary Fiber 21.6 g86.5%
Sugars 19.6 g
Protein 33 g65.9%
Vitamin A 108.5% Vitamin C 160.2%
Calcium 42.6% Iron 86.4%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Cut the zucchini, green bell pepper, red bell pepper, onion and garlic into bite size pieces. Put these into a bowl and set them aside.
2. Drain and rinse the kidney beans. black beans and garbanzo beans well in a colander and set aside.
MAKING
3. Heat a pan with some olive oil, add the veggie crumbles and the freshly cut vegetables. Saute over medium heat until tender.
4. Add the corn and saute for another minute.
5. Add the diced tomatoes, whole Italian stewed tomatoes and tomato sauce. Stir lightly.
6. Add the rinsed and drained beans, toss well to combine everything together.
7. Add the spices, stir and bring it to a boil. Reduce the heat, cover and simmer for about 30 minutes.
SERVING
8. Serve warm with cornbread.
1. Cut the zucchini, green bell pepper, red bell pepper, onion and garlic into bite size pieces. Put these into a bowl and set them aside.
2. Drain and rinse the kidney beans. black beans and garbanzo beans well in a colander and set aside.
MAKING
3. Heat a pan with some olive oil, add the veggie crumbles and the freshly cut vegetables. Saute over medium heat until tender.
4. Add the corn and saute for another minute.
5. Add the diced tomatoes, whole Italian stewed tomatoes and tomato sauce. Stir lightly.
6. Add the rinsed and drained beans, toss well to combine everything together.
7. Add the spices, stir and bring it to a boil. Reduce the heat, cover and simmer for about 30 minutes.
SERVING
8. Serve warm with cornbread.
Editors Review
Vegetarian chili on a cold winter day is lovely. This recipe won her accolades and prizes when she first came up with it. With Monique's version, you will won't even realize the lack of meat.Chef
