These low fat, meatless chili recipe is packed with flavor and healthy beans.
4 garlic cloves, finely chopped
2 tablespoons olive oil
1 (28 ounce) can undrained diced tomatoes with juice,
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
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 hotPepper Sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained
1 (15 ounce) can pinto beans, drained, rinsed and
1 (15 oz can) kidney 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 the garlic in olive oil.
Add the diced tomatoes, tomato sauce, tomato paste,Beer, chili powder, mustard powder, oregano, pepper, cumin and paprika sauce.
Stir in black beans, chickpeas, pinto 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. Serve over rice for a hearty meal.
2 tablespoons extra virgin olive oil
1 cup red onion, chopped
5 large cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups fresh tomatoes, chopped
1 (15 ounces) no-salt has black beans, 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 pepper
Salt and pepper to taste
1 cup fresh cilantro, chopped
Directions
In a pot, heat up the oil and add in the onion, garlic, chili powder and cumin. Saute over medium heat for 5 minutes, until the onion is tender. Add in the tomatoes, beans, water, belll pepper, zucchini, corn, mushrooms, cayenne pepper, salt and pepper. Bring to a boil; lower heat and simmer for 20 minutes, or until the vegetables are tender. You can add in more liquid if needed.
Garnish with fresh cilantro.
=> Vegetarian Chili Recipes: Red and Black Vegetarian Chili
Here’s a great low carb veggie chili recipe that’s not only healthy, but easy to make. This recipe makes a generous amount, so you may want to reduce the ingredients by half to suit your own needs.
1 (12 oz.) package frozen veggie burger crumbles
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans dark red kidney Beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) 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, black beans, beans, tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt andPepper.
Bring to a boil and covered. Simmer for 1 hour.
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