Vegetarian Chili Recipes - Heart Healthy, Animal Fat Free And Good For You!

Vegetarian Chili Recipes - Chili is NOT a meat-lovers-only meal! There are many types of vegetarian chili that are flavorful and hearty. The recipes listed below do not contain any meat-based broth or other meat products as ingredients.

They are a great alternative to traditional chili, even if your family and friends aren’t vegetarian. Various vegetables and meat substitutes give vegetarian chili a colorful personality all its own that will surely be a crowd-pleaser.

Vegetarian Chili Recipes Are Heart Healthy, Animal Fat Free And Good For You! Not everyone in the world wants to have some type of meat in the dishes that they eat and that is why some people in this world are vegetarians. There is nothing wrong with that. I give vegetarians a lot of credit for their convictions and in turn I offer one of my really good vegetarian chili recipes. Eat and enjoy!

Vegetarian Chili Recipes

Three Bean Chili Spicy Vegetarian Chili

Chili Spicy Vegetarian. The great variety of veggies in this chili makes for an attractive mosaic of colors. It is great with brown rice or cornbread and a green salad or used as a filling for burritos.

* 1 orange bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 1 yellow bell pepper, seeded and chopped
* 1 green bell pepper, seeded and chopped
* 2 small jalepeno chilies, seeded and chopped
* 1 tablespoon olive oil
* 2 teaspoons cayenne pepper
* 1 tablespoon coriander seeds
* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 teaspoon dried oregano
* 3 tablespoons chili powder
* 1 (16 oz) can diced tomatoes
* 2 cups cooked kidney beans
* 2 cups cooked black beans
* 2 cups cooked white beans
* tomato juice as needed

1.Warm the oil, cayenne, coriander, and
cumin in a heavy 4-quart saucepan over medium heat.
Fry until the seasonings darken slightly.
2.Add all peppers, oregano, and chili powder.
Cook over medium-high heat for 5 minutes, stirring
3.Stir in tomatoes and beans and bring to a
4.Reduce heat, cover and simmer 30 minutes.
Stir occassionally and add tomato juice as needed
if too much liquid evaporates.
5.Season with salt and black pepper and

Very Vegan Spicy Vegetarian Chili

This spicy vegetarian chili can be enjoyed by meat lovers and vegans alike. The TVP used in this recipe has the texture and flavor of beef and makes this chili a hearty and healthy meal.

* 1 cup beef flavored texturized vegetable protein (TVP)
* 5 cups water
* 4 cloves garlic, minced
* 3 tablespoons of chili powder
* 2 large chopped onions
* 1 red bell pepper
* 1 yellow bell pepper
* 1 green bell pepper
* 6 medium tomatoes, chopped
* 1 (8 oz) can tomato past
* 1 (16 oz) can tomato puree
* 2 medium jalepeno chilies
* 1 small can green chilies
* 2 cups vegetable broth
* 2 cups black beans
* 3 cups pinto beans
* 1/8 cup nutritional yeast

1. Combine and wash all beans. Soak overnight, then drain.
2. Combine TVP, 2 cups of hot water, chili powder, onions, and garlic in a skillet until onions are softened and TVP takes on meat-like texture.
3. Move TVP mixture to stock pot and add peppers, tomatoes, tomato paste and tomato puree.
3. Add beans, vegetable broth, and 3 cups of water. Cook for 4 hours over low heat.
4. Add nutritional yeast and cook for an additional hour.

Vibrant Low Fat Vegetarian Chili Recipe

This low fat vegetarian chili recipe has a great flavor with a kick!

* 1 tablespoon butter
* 5 medium carrots, chopped
* 1 large onion, chopped
* 2 cloves garlic, minced
* 5 cups water
* 1 (8-oz) package dried 15-bean blend
* 2 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tsp. paprika
* 1 teaspoon salt
* 1 (28 oz.) can crushed tomatoes
* 1 small can tomato paste
* 2 tablespoons canned diced jalapeƱo chile pepper
* 1 tablespoon lemon juice
* 3 ounces shredded cheddar cheese

1. Wash bean and soak overnight.
2. Saute carrots, onions and garlic in butter over medium-high heat until onion is softened.
3. Place carrot mixture, water, beans, chili powder, cumin, paprika, and salt in slow cooker; Stir and cover.
4. Cook on low heat for 8 to 10 hours or until beans are tender.
5. Increase heat setting to high. Add all remaining ingredients except cheese.
6. Cover and cook 20 minutes or until heated through.
7. Serve topped with cheese.

Let’s get going with the ingredients:

* 3 tablespoons of olive oil.
* 1 large onion either brown or red will do.
* 1 green bell pepper seeded and chopped.
* 1 red bell pepper seeded and chopped.
* 1 yellow bell pepper seeded and chopped.
* 4 bulbs of garlic finely chopped or use a garlic press.
* 3 carrots cut in a cubed fashion the long way and then the short way.
* 2 zucchini cubed.
* 2 yellow italian squash chopped or cut disc style.
* 1 1/2 teaspoon dry or freshly chopped oregano.
* 1 teaspoon cumin.
* 1 tablespoon of California chili powder.
* 1 tablespoon of New Mexico chili powder.
* 1 tablespoon of smoked paprika.
* 1 can of fire roasted tomatoes, or 4 to 6 tomatoes that you have roasted and chopped.
* 4 tablespoons of tomato paste.
* 4 tablespoons of tomato sauce.
* 1 teaspoon of salt. Or leave salt out for your guests to add as they like.
* 1 tablespoon of brown sugar.
* 1 half can of garbanzo beans, drained.
* 1 half can of black beans, drained.
* 1 half can of pinto beans, drained.
* 1 lbs of red skin spuds cleaned.
* 4 tablespoons of either red wine or 2 tablespoons of balsamic vinegar.
Serves 8

OK, Let’s cook!

To get these types of vegetarian chili recipes going get a large pot or dutch oven made of cast iron or even a small stock pot. Put your bell peppers and garlic into the chosen cooking pot and sautee’ in the olive oil at a medium high heat. Make sure that the onions are “sweated” and that the peppers are getting soft. Take your carrots and now add them into the mix. and cover your pot for about 3 minutes.

Now, add your zucchini, cumin,oregano and chili powders and stir this together for about two minutes. Once these flavors have blended it is time to add your fire roasted tomatoes and salt. I you want you can also add half can of your favorite beer into the mix now. I like the imported stuff as it has more body and character than domestic brews. I like to use Guiness or Bass ale. I have also used Newcastle Nut Brown and the flavor is excellent! Now bring this mix to a boil and then lower the heat to a nice simmer for about 15 to 20 minutes with the cover on just enough to let some steam escape and don’t forget to taste your mix with your trusty wooden spoon to see if you want to add something more to this recipe!

When the 20 minutes is up it is time to add all of your beans! Once the beans have been put into the pot simmer for another 15 to 30 minutes. If this vegetarian chili recipe gets to thick add some more beer to it and simmer until done. As an aside, when it comes to vegetarian chili recipes there is obviously the lack of meat. In cases where you want to be vegetarian, but enjoy the texture and flavor of meat you may use things such as Italian sausage that is made from tofu and other ingredients. If you get a quality product you will be so surprised as to how it can change your vegetarian chili recipes from just plain vegetables and beans into something that is more to your “stick to the ribs” liking!

Soy protein products have come a long way in the last few years and you can add extra firm or hard chunks of tofu as tofu has the habit of soaking up the flavors of that which you put it in. There is also tofu sausage or even tofu turkey or beef that you could add to this recipe as well as tofu burger. You need to check into tofu products if you have not yet! It can change the way you make your vegetarian chili recipes or any vegetarian recipe that you prepare!