These low-fat, vegetarian chili recipe is rich in flavor and healthy beans.
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can undrained diced tomatoes with juice,
1 (8 ounces) tomato sauce
1 (6 ounce) can tomato
1 (12 ounce) can or bottle of beer
4 tablespoons chili powder
1 tablespoon mustard powder
1 teaspoon dried oregano
Freshly ground black pepper
1 teaspoon ground cumin
1 / 8 teaspoon paprikaSalsa
1 (15 ounce) can blacks beans, drained and rinsed
1 (15 ounce) can chickpeas, drained
1 (15 ounce) can Pinto beans, drained, rinsed and
1 (15 oz) beans, drained and rinsed
1 (15 ounce) can cannellini beans
1 (15 ounce) can drained whole kernel corn, rinsed and
2 cups cheddar cheese, shredded
Directions
In a 4-liter pot, saute garlic in olive oil.
Add the diced tomatoes, tomato sauce, tomato paste, beer, chiliPowder, mustard powder, oregano, pepper, cumin and paprika sauce.
Stir in blacks beans, chickpeas, kidney beans, white beans, cannellini beans and corn. Bring to a boil, reduce heat and simmer chili for 20 minutes.
Sprinkle cheese on top before serving.
=> Vegetarian Chili Recipes: Summer Vegetarian Chili
Here is a deliciously light and healthy chili recipe that is full of flavor. This recipe consists of fresh vegetables, beans and spices. Active andOf rice for a hearty meal.
2 tablespoons extra virgin olive oil
1 cup red onion, chopped
5 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups fresh tomatoes, chopped
1 (15 ounces) no-salt beans has blacks, drained
1 cup water (or red wine)
1 cup bell pepper, chopped
1 cup zucchini, chopped
1 cup corn
1 cup white or Portobello mushrooms, chopped
1 / 8 teaspoon cayenne pepperPepper
Salt and pepper to taste
1 cup chopped fresh cilantro
Directions
Heat the oil in a saucepan and add the onion, garlic, chili powder and cumin. Saute over medium heat for 5 minutes, until the onion is soft. Add flavor tomatoes, beans, water, bellli peppers, zucchini, corn, mushrooms, cayenne pepper, salt and pepper. Bring to a boil, reduce heat and simmer 20 minutes, or until the vegetables are soft. You can add more liquid if necessary.
Garnish withfresh coriander.
=> Vegetarian Chili Recipe: Vegetarian Chili Red and Black
Here is a great low-carb vegetarian chili recipe to make not only healthy, but easy to use. This recipe is a generous amount, so it is recommended to halve the ingredients to suit your needs.
1 (12 ounce) package frozen veggie burger crumbles
2 (15 ounce) cans of blacks beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29Ounce) can tomatoes, diced
1 (12 ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1 / 2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
Salt and pepper to taste
Directions
Combine in a large pot, the vegetarian burger crumbles, blacks beans, beans, tomatoes, tomato juice, onion, chili powder, cumin, garlic, bay leaves, salt and pepper.
Bring to boil and cover. Boil for 1 hour.
