Wicked Good Veggie Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Paulina

"Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice."

Ingredients

• 1/2 cup texturized vegetable protein (TVP)
• 1 cup water
• 2 1/2 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cayenne pepper

• 1/4 teaspoon cinnamon
• 1 tablespoon honey
• 2 (12 ounce) cans kidney beans with liquid
• 2 (12 ounce) cans diced tomatoes with juice
• 1 green bell pepper, chopped
• 2 carrots, finely chopped
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 1 (8 ounce) container dairy sour cream

Directions

1. Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
2. Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
3. Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

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11.17

Slow Cooker Vegetable Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CORWYNN DARKHOLME

"This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast."

Ingredients

• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (15 ounce) can garbanzo beans, drained
• 2 zucchini, thinly sliced
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped

• 1 green bell pepper, chopped
• 1/3 cup chili powder
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt

Directions

1. In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

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13.07

Cincinnati-Style Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"Spaghetti topped with hot chili - it's got all the food groups!"

Ingredients

• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 (12 ounce) package frozen burger-style crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons red wine vinegar

• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup shredded Cheddar cheese (optional)

Directions

1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
2. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
3. While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
4. Stir beans into the chili and mix lightly.
5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

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11.42

Bold Vegan Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TVESTA

"So bold, even a meat eater wont care that it's meatless!"

Ingredients

• 1 (12 ounce) package vegetarian burger crumbles
• 3 (15.25 ounce) cans kidney beans
• 1 large red onion, chopped
• 4 stalks celery, diced
• 2 red bell peppers, chopped
• 4 bay leaves
• 2 tablespoons hot chili powder
• 3 tablespoons molasses

• 1 cube vegetable bouillon
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup hot water

Directions

1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

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21.40

Veggie Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LilPhotog

"Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil."

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 tablespoons chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped

• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 tablespoon cumin
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• 1/2 tablespoon garlic powder

Directions

1. 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.
2. 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.

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12.18

Sweet Potato and Black Bean Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chef John

"The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture."

Ingredients

• 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
• 1/2 teaspoon ground dried chipotle pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, sliced
• 2 tablespoons ancho chile powder, or to taste
• 1 tablespoon ground cumin
• 1/4 teaspoon dried oregano

• 1 (28 ounce) can diced tomatoes
• 1 cup water, or more as needed
• 1 tablespoon cornmeal
• 1 teaspoon salt, or to taste
• 1 teaspoon white sugar
• 1 teaspoon unsweetened cocoa powder
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 pinch cayenne pepper, or to taste
• 1/2 cup sour cream, for garnish (optional)
• 1/4 cup chopped fresh cilantro, for garnish (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

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19.38

Meatiest Vegetarian Chili From Your Slow Cooker - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Simone

"This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family."

Ingredients

• 1/2 cup olive oil
• 4 onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 4 cloves garlic, minced
• 1 (14 ounce) package firm tofu, drained and cubed
• 4 (15.5 ounce) cans black beans, drained
• 2 (15 ounce) cans crushed tomatoes

• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 6 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 1 tablespoon liquid hot pepper sauce, such as Tabasco(TM)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

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14.33

Summer Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red wine)

• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, or more to taste
• Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

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16.11

Rainbow Veggie Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:theveggieone

"Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner."

Ingredients

• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 fresh jalapeno pepper, diced
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 (28 ounce) can crushed tomatoes, with liquid

• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can chili beans in spicy sauce, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Directions

1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
2. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

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16.48

Lentil Chili II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RJTABER

"Lentils are cooked in a flavorful chili along with carrots and celery."

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cups chopped onion
• 1 bulb garlic cloves, chopped
• 1 (16 ounce) package dry lentils
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 quarts water

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 dash paprika
• salt to taste
• black pepper to taste
• 2 cups sliced carrots
• 2 cups sliced celery

Directions

1. Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.
2. Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

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15.47

Hearty Vegan Slow-Cooker Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Grete

"Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )"

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup frozen corn kernels, thawed
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 tablespoons chili powder
• 1 tablespoon ground cumin

• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 (6 ounce) cans tomato paste
• 1 (8 ounce) can tomato sauce, or more if needed
• 1 cup vegetable broth, or more if needed

Directions

1. Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

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16.59

Peanut Butter Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:EuroGirl6

"Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

Ingredients

• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup water
• 3 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon chili powder
• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/3 cup creamy peanut butter
• salt and pepper to taste
• 1 cup shredded Cheddar cheese (optional)
• 2 cups tortilla chips (optional)

Directions

1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
2. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

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14.45

Rae's Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rae Arsenault

"This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used."

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle beer
• 4 tablespoons chili powder, or to taste
• 1 tablespoon mustard powder
• 1 teaspoon dried oregano
• freshly ground black pepper

• 1 teaspoon ground cumin
• 1/8 teaspoon hot pepper sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained and rinsed
• 2 cups shredded Cheddar cheese

Directions

1. In a 4 quart pot, saute garlic in oil.
2. Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).

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21.52

Lucie's Vegetarian Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Huge

"Meatless chili you'd never know wasn't carnivorous!! Double the recipe and freeze leftovers for sure."

Ingredients

• 1/3 cup olive oil
• 2 cups chopped onion
• 3/4 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped carrots
• 1 tablespoon minced garlic
• 2 cups chopped mushrooms
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 3/4 teaspoon dried basil
• 2 teaspoons salt

• 1/2 teaspoon ground black pepper
• 2 cups tomato juice
• 3/4 cup bulgur wheat
• 2 cups chopped tomatoes
• 1 (20 ounce) can kidney beans, undrained
• 1/2 teaspoon hot pepper sauce (such as Tabasco(R))
• 2 tablespoons lemon juice
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/4 cup dry red wine
• 2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

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17.13

Portobello Mushroom Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GOURMETGUY

"This is a very hearty and tasty chili."

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium onions, diced
• 2 cloves garlic, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon ground cayenne pepper

• 1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
• 1 (28 ounce) can Italian-style diced tomatoes
• 1 (19 ounce) can red kidney beans
• salt to taste
• 1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
2. Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

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15.47