Does anyone have any really good vegetarian spicy chili recipes i could borrow from them?

Answer 1

heres one
you can add any spices you like to this

Vegetarian Vegetable Chili Recipe
INGREDIENTS:

1 onion, chopped
2 tbsp vegetable oil
3 zucchini, sliced
2 bell peppers, any color
1 1/2 cups sliced mushrooms
3 stalks celery, sliced
1 cup brocolli, chopped
3 carrots, sliced
1 28 ounce can kidney beans
1 14 ounce can diced tomatoes
2 cups tomato paste
1/2 cup dry white wine
4 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

PREPARATION:
In a large pot, sautee the onion in vegetable oil until the onions are soft, about 3 to 5 minutes.
Add the vegetables and the beans. Cover and cook over medium heat for 8 to 10 minutes, stirring frequently.

Add the remaining ingredients

Answer 2

Really really easy chilli serves 4 and can be frozen

Ingredients:

2-4 red chillies chopped with or without seeds
2-4 garlic cloves crushed
1 large onion chopped
2 red bell peppers chopped
1 tin spicy kidney beans
1 tin chopped tomatoes
1 tin green lentils drained or 1 tin mixed spicy beans
1 tin sweetcorn drained
chilli powder and paprika

Fry up some garlic and chillies (according to taste) then add onion and fry for a few minutes until slightly softened. Add bell peppers and continue to cook for about 5 minutes.

Add all tins, paprika and chilli powder according to taste and simmer for about 20 minutes while you cook rice.

Anyone can cook this and can be as spicy or mild as you like.

Answer 3

Find a spicy recipe you like and use tempeh instead of meat. You might also find a good chili recipe on www.vegweb.com. If it doesn't look hot enough, just up the spices until it gets to your level of heat.

Answer 4

Spicy Vegetarian Chili
Dairy-Free, Vegetarian

Serves 6–8
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the staunchest meat eaters.

2 tablespoons olive or canola oil
1 medium onion, chopped (about 1 cup)
1 large carrot, peeled and chopped
1 large stalk celery, chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves garlic, minced
1–3 tablespoons chipotle peppers in adobo sauce, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chile powder
1 1/2 teaspoons sea salt
1 can (28-ounce) diced tomatoes
4 cups water
3 cups (cooked) red kidney beans, drained
1 1/2 cups (cooked) black beans, drained

Optional Toppings

chopped scallions
sour cream
shredded cheese
Heat the oil in a large pot over medium heat and sauté onions, carrot, celery, peppers and garlic for 10–12 minutes until vegetables are softened but not browned. Add chopped chipotles (amount depending on desired "heat"), oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with optional toppings.


Nutrition Info
Per Serving (453g-wt.): 210 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 13g dietary fiber, 10g protein, 36g carbohydrate, 0mg cholesterol, 880mg sodium

Answer 5

I have one, it's my own. Visit my website and see the "Eat Without Violence" page. You will find an image in the last section with the recipe. Click on it to enlarge. Enjoy.

Answer 6

simple....

CHILLY COTTAGE CHEESE

1 onion 1 capsicum
cut in julians...

dice cottage cheese

heat oil
add finely chopped ginger n garlic...
add onion n capsicum
add soya sauce, vinegar green chilly saucen green chilly pastenfor extra spicy..
add ajinomoto
add cottage cheese n saute properly...

its hot n ready to serve on 10 min...

Answer 7

no