Vegetarian Chicken Chili With Crushed Tortilia Chips and Cheese

Jun 05, 2023June 5, 20230 2
Vegetarian Chicken Chili With Crushed Tortilia Chips and Cheese
in Soup

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 can garbanzo beans
1 can kidney beans
2 cans Italian stewed tomatoes
1 cup ketchup
8 ounces canned diced green chiles
1 -2 tablespoon Worcestershire sauce
3 -5 dashes louisiana hot sauce
1 -2 teaspoon sugar
2 cups water
4 -5 tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
1/2 cup carrot , diced
3 -4 garlic cloves , chopped
1 teaspoon smoked paprika
1 -2 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon all purpose Greek seasoning
16 ounces vegan chicken , chunks
1 can mexicorn
salt and pepper
1/2 cup cooked rice ( optional )
crushed tortilla chips ( to garnish )
sour cream ( to garnish , Vegan or regular )
diced tomato , garnish
shredded cheese ( to garnish , Vegan or regular )
diced onion ( to garnish )

Nutrision Information

Servings Per Recipe
6-8
Calories
360
Sugar
10g
Fat
15g
This vegetarian chicken chili recipe is a twist on the classic comfort food dish, featuring vegan chicken chunks instead of traditional chicken. The addition of beans, vegetables, and flavorful seasoning make this recipe a satisfying and healthy meal option. Topping the chili with crushed tortilla chips, sour cream, and shredded cheese adds even more flavor and texture. This chili is a great option for those looking to reduce their meat intake without sacrificing flavor and satiety. Serve with a side salad or crusty bread for a complete meal.

Instructions

1.Drain and rinse the cans of beans, then add them to a large pot along with the Italian stewed tomatoes, ketchup, diced green chiles, Worcestershire sauce, Louisiana hot sauce, sugar, and water.
2.Heat up the pot over medium-high heat and bring the mixture to a boil.
3.While the mixture is heating up, add the olive oil to a separate large pan and cook the onion, green pepper, carrot, and garlic until the vegetables begin to soften.
4.Add the smoked paprika, chili powder, cumin, all purpose Greek seasoning, and vegan chicken chunks to the pan and stir to combine.
5.Once the vegan chicken is heated through, add the mixture to the pot with the beans and stir to combine.
6.Stir in the can of Mexicorn and season with salt and pepper to taste.
7.Serve the chili hot in bowls and top each serving with cooked rice (optional), crushed tortilla chips, sour cream (Vegan or regular), diced tomato, shredded cheese (Vegan or regular), and diced onion.

PROS

This vegetarian chicken chili is a delicious and hearty meal that is perfect for cold winter days.

The recipe is vegan and gluten-free, making it accessible to a wide variety of dietary needs.

CONS

The recipe calls for a lot of canned ingredients, which may not be ideal for those looking to eat a more whole-foods based diet.

HEALTH & BENEFITS

This chili is packed with protein and fiber from the beans, and the addition of vegetables like onion, green pepper, and carrot adds important vitamins and minerals.
The vegan chicken chunks used in the recipe are often made from soy, which is a good source of plant-based protein.
The spices and seasonings in the recipe, including cumin and smoked paprika, may have anti-inflammatory properties and aid in digestion.

Print

Leave a Reply

Your email address will not be published.