Chili!

Chilly weather screams for certain foods to warm us up - including chili! Here are six vegetarian chili recipes to try over the weekend. Enjoy!

BLACK BEAN CHILI

This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6

To view this online, click here.

Ingredients

1 Tbsp olive oil

1 medium yellow onion, finely chopped

1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed

3 Tbsp chili powder

1 tsp ground cumin

1 bay leaf

1/2 tsp sea salt

1 (28-oz) can diced tomatoes, with juice

1/4 cup Silk Original Cashewmilk

2 (15-oz) cans black beans, drained and rinsed

1 (15-oz) can kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

Whole cilantro leaves or parsley, if desired

6 scallions, chopped, if desired

Preparation

Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).

Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).


Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.

Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.

Serve topped with cilantro and scallions, if desired.

LOW-CALORIE, ALMOST FAT-FREE VEGETABLE CHILI

Jolinda Hackett, About.com's vegetarian blog's guide, wrote, "Using extra vegetables, tomato juice and tomatoes with fewer beans keeps this vegetarian chili lower in calories. Though meatless chili is already a healthy and low-fat choice, this version is extra low-cal. It's really more like a chili-spiced tomato soup than a hearty chili. This was one of those recipes that came about purely because of what I had on hand in my kitchen, which happened to be lots of veggies, and not so many beans. But I really wanted chili."

Ingredients:

1/2 medium onion, chopped

2-3 cloves garlic, minced

2 tbsp water

1 large carrot, sliced thin

1 green bell pepper, chopped small

1 red bell pepper, chopped small

2 tbsp soy sauce

1/2 cup corn kernels

1 15-ounce can kidney beans

1 28-ounce can diced tomatoes (do not drain)

1 12-ounce can tomato juice or V8

water

1 jalapeno or other small spicy pepper, minced

1 tbsp chili powder

1/2 tsp oregano

1/2 tsp seasoned salt

1/2 tsp cayenne pepper

green onions for garnish, optional

Preparation:

In a large non-stick pot, heat the garlic and onions for 3-4 minutes. Add the water and carrots and heat, stirring, for another 3-4 minutes. Add green bell pepper, red bell pepper and soy sauce, stirring to combine well. Heat for just another minute or two. Reduce heat to medium low and add all the remaining ingredients, except for the green onions. Cover and allow to slowly simmer for at least 25 minutes and up to 40 minutes.

Adjust the seasonings to taste, garnish with some green onions or even a bit of cheese or sour cream if you're not eating vegan.

Nutritional information, via CalorieCount: Calories: 195; Calories from Fat: 10; Total Fat: 1.1g, 2% daily value; Trans Fat: 0.0g; Cholesterol: 0mg, 0%; Sodium: 614mg, 26%; Total Carbohydrates: 38.0g, 13%; Dietary Fiber: 9.6g, 38%; Sugars: 9.5g; Protein: 11.2g; Vitamin A 80%, Vitamin C 159% Calcium 5%, Iron 32

VEGETARIAN CHILI AND CORNBREAD CASSEROLE

This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “Vegetarian Chili and Cornbread Casserole. With beans and mock meat for plenty of protein, this easy vegetarian and vegan chili casserole can be prepared in just a few minutes, and can be a great way to use up leftover chili, if you have some. If you like corn bread, you'll like this recipe.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

4 15 ounce cans kidney beans, well drained

2 cups vegetarian ground beef substitute

1 cup corn

2 15 ounce cans tomato sauce

2 tbsp chili powder

1/4 tsp cayenne pepper

1/3 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cumin

2 cups cornmeal

1 1/2 cups whole wheat flour

1 tbsp baking powder

2 cups soy milk (or another non-dairy milk substitute)

1/4 cup vegetable oil

1 tbsp maple syrup

Preparation

Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

You could also make this recipe using any kind of leftover chili or canned vegetarian chili.

ULTIMATE VEGAN CHILI

This comes from the February 2010 issue of Vegetarian Times, page 51. It begins, “This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.” Serves 8.

To view this online, click here.

2 Tbs. olive oil

1 large onion, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 chipotle chile in adobo sauce, drained and minced

8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)

2 8-oz. pkgs. seitan, chopped (3 cups)

3 Tbs. tomato paste

2 tsp. smoked paprika

2 tsp. dried oregano

1 1/2 tsp. chili powder

3/4 tsp. celery salt

3 15-oz. cans chili beans, partially drained

1 cup chopped carrots (2 to 3 large carrots)

2 Tbs. low-sodium tamari or soy sauce

1 Tbs. vegan Worcestershire sauce

Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

nutritional information Per 1-cup Serving: Calories: 276; Protein: 24 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 844 mg; Fiber: 9 g; Sugar: 4 g; Vegan

VEGETARIAN CHILI

This also comes from PureWow. Makes 6 to 8 servings; Time: 1 hour

Ingredients

2 tablespoons extra-virgin olive oil

1 large white onion, diced

2 large (or 4 small) poblano peppers, seeded and diced

1 large sweet potato, peeled and diced

4 garlic cloves, minced

1 tablespoon chile powder

2 teaspoons ground cumin

1 teaspoon ground coriander

3/4 teaspoon cayenne pepper

Salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

4 cups vegetable broth

One 15-ounce can chickpeas

One 15-ounce can black beans

2 cups frozen corn, thawed

Sour cream, for garnish

1 avocado, diced, for garnish

3 tablespoons chopped fresh cilantro, for garnish

Directions

In a large pot, heat the olive oil over medium heat. Add the onion, poblano pepper and sweet potato, and sauté until the onion is translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.

Add the chile powder, cumin, coriander, cayenne, salt and pepper, and cook until fragrant, 1 to 2 minutes. Stir in the tomatoes and broth. Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops and the vegetables are very tender, 30 to 35 minutes.

Stir in the beans, chickpeas and corn, and simmer for 2 to 3 minutes.

To serve, ladle the soup into bowls. Garnish with a dollop of sour cream, 1 to 2 tablespoons avocado and 2 teaspoons cilantro. Leftover chili will keep in the refrigerator for up to a week.

BLACK BEAN VEGETARIAN CHILI WITH SWEET POTATO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. For this one, Jolinda wrote, “I have to confess, chili is not my favorite of vegetarian meals, but even I couldn't stop eating this vegetarian and vegan black bean chili, it was just so flavorful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. This is my new favorite homemade chili recipe!” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 3-4 servings (though it ends “Makes 5 servings of homemade black bean chili.”)

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 small onion, diced

2 small sweet potatoes, peeled and chopped

2 medium carrots, sliced

1/2 red bell pepper, chopped (optional)

2 tbsp olive oil

1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)

1 15 ounce can diced tomatoes or tomato sauce

1/2 cup vegetable broth

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne (or to taste)

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preparation

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.