3 Bean Vegetarian Chili Recipes

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VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories     Dinner     Chili     Quick & Easy     Quick and Healthy     Bean     Vegetarian     Salsa     Cumin     Oregano     Tomato     Tortillas     Vegan     Jalapeño

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
  • Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
  • Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
  • Do Ahead
  • Chili can be made 3 days ahead. Cover and chill.

THREE-BEAN VEGETARIAN CHILI



Three-Bean Vegetarian Chili image

Hearty, meatless chili with plenty of veggies.

Provided by ChefBillT

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 17

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

Steps:

  • Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
  • Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
  • Top each serving with sour cream, cheese, and cilantro (if using).

Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g

THREE-BEAN VEGGIE CHILI



Three-Bean Veggie Chili image

I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 22

2 tablespoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1/3 cup tomato paste
4 garlic cloves, minced
4-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cans (14-1/2 ounces each) vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 cup bulgur
1 large carrot, finely shredded
Shredded cheddar cheese, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

Nutrition Facts : Calories 301 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1348mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.

SLOW-COOKER THREE-BEAN VEGETARIAN CHILI



Slow-Cooker Three-Bean Vegetarian Chili image

Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 8

Number Of Ingredients 15

2 cans (14 oz each) vegetable broth
1 cup chopped onion (1 large)
1/4 cup chopped seeded jalapeño chiles
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1/2 cup reduced-fat sour cream
1/2 cup shredded pepper Jack cheese (2 oz)
1/4 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
  • Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg

THREE-BEAN VEGGIE CHILI



Three-Bean Veggie Chili image

Categories     Bean     Vegetarian     Simmer     Boil

Yield makes 8 servings

Number Of Ingredients 16

1/4 cup olive oil
1 large onion, chopped
8 ounces button mushrooms, thinly sliced
4 garlic cloves, minced
1 tablespoon plus 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
1 bottle dark beer, such as brown ale
1 (28-ounce) can diced tomatoes with their liquid
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, such as cannellini, navy, or great northern, drained and rinsed
1 red bell pepper, seeded and finely diced
1 jalapeño chile, seeded and minced
2 cups frozen corn kernels, thawed
Thinly sliced green onions (white and light green parts only), chopped fresh cilantro, sour cream, coarsely grated Cheddar cheese, lime wedges, and tortilla chips, for garnish

Steps:

  • In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
  • Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
  • Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.

MILD VEGETARIAN 3-BEAN CHILI



Mild Vegetarian 3-Bean Chili image

This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.

Provided by SLOW JO

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
  • Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 56.1 g, Fat 6.2 g, Fiber 20.1 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1271 mg, Sugar 7.3 g

EASY THREE BEAN VEGETARIAN CHILI



Easy Three Bean Vegetarian Chili image

This recipe was originally posted by Zenith. She is no longer active at Recipezaar, but I was and am a huge fan of her recipes, many of which are healthy and low-fat. I've made a close version of this before and it is good. Here are Zenith's original comments: "A quick and easy vegetarian chili. I don't remember where I got this recipe, but I've made it several times, sometimes trying different kinds of beans."

Provided by spatchcock

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced or crushed
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon dried basil
1 cup water
1 -2 tablespoon cider vinegar (optional)

Steps:

  • Spray a large nonstick pot with cooking spray.
  • (Or use oil for sauteing.) Add green pepper, onion and garlic.
  • Saute over medium-high heat for about 5 minutes, or until soft but not brown.
  • Add remaining ingredients.
  • Cover and simmer 15 minutes, stirring occasionally.
  • Serve hot in soup bowls.

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

This chili is also delicious served over white or brown rice or with warmed tortillas on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves, minced
1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 chipotle chile canned in adobo sauce, minced
1 can (28 ounces) whole plum tomatoes, drained and crushed
1 bay leaf
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 1/2 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
1 avocado, peeled and sliced, for garnish
Lime wedges, for serving

Steps:

  • Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
  • Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

3 BEAN VEGETARIAN CHILI



3 Bean Vegetarian Chili image

No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.

Provided by PaulaG

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 27

olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 medium red pepper, seeded and chopped
1 medium green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 garlic cloves, crushed and chopped
1 cup vegetable stock
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
salt and pepper
12 corn tortillas
1 -2 cup sharp cheddar cheese, shredded
1 medium avocado, diced
2 green onions, sliced
1 large jalapeno pepper, seeded, minced
2 garlic cloves, minced
1 roma tomato, diced
salt and pepper, to taste
lemon juice

Steps:

  • In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
  • Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
  • About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
  • In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
  • When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.

Nutrition Facts : Calories 386.7, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 359.1, Carbohydrate 58.4, Fiber 15.4, Sugar 5, Protein 17.6

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From homestead-and-survival.com


3 BEAN VEGETARIAN CHILI - COOKING WITH COCKTAIL RINGS
2021-11-15 Bring the soup to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender, about 20 to 30 minutes. Season to taste with salt. Brown and crumble tofu. Heat a medium non-stick sauté pan, add the remaining oil and heat through. Add the tofu and cook until browned on both sides.
From cookingwithcocktailrings.com


THREE BEAN VEGETARIAN CHILI - MEATLESS MONDAY
1. Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes. 2.
From mondaycampaigns.org


THREE BEAN CHILI - I HEART EATING
2021-09-04 To make the chili in the slow cooker, sauté the onion, ground beef, and sausage in a skillet on the stove. Cook until the meat is no longer pink and the onions are translucent, stirring occasionally. Add the ground beef mixture and the remaining ingredients to the slow cooker insert. Stir to combine.
From ihearteating.com


EASY VEGGIE 3 BEAN CHILI - EASY VEGAN RECIPE - RUNNING ON REAL …
2019-09-01 Instructions. Add the onion, garlic, 2-3 tbsp of olive oil or water and a pinch of salt and pepper to a large soup pot over medium heat. Cook, stirring often, for 6-7 minutes. Add the bell peppers, jalapeno, carrot, chili powder, cumin and paprika. Stir to combine and cook for another few minutes.
From runningonrealfood.com


THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
Step 2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 …
From myrecipes.com


HEARTY 3 BEAN VEGETARIAN CHILI - HEIDI'S HOME COOKING
Heat oil in large pot and add onion and zucchini. Cook 5 minutes or until tender.
From heidishomecooking.com


TRIED AND TRUE 3-BEAN VEGETARIAN CHILI - HAPPY FOOD, HEALTHY LIFE
2013-11-01 On the stove: Add vegetable beef crumbles and onion to a large soup pot and let onions become translucent and crumbles thaw. Once that has been achieved, add all remaining ingredients. Bring to a boil for about 3-4 minutes. Drop the heat down to medium, so your pot is as a consistent low simmer.
From happyfoodhealthylife.com


THREE-BEAN VEGETARIAN CHILI {GLUTEN-FREE, DAIRY-FREE}
2020-01-03 Cook Time: 1 hour. Total Time: 1 hour 15 minutes. This gluten-free and dairy-free Three-Bean Vegetarian Chili is filled with protein- and fiber-rich beans, vitamin C-rich vegetables, and antioxidant-rich herbs and spices. It will warm you up and nourish you throughout the cold days of winter. Vegan, Gluten-Free, Nut-Free, Kosher.
From jessicalevinson.com


3 BEAN VEGETARIAN CHILI IN THE SLOW COOKER - THE SCHMIDTY WIFE
2020-11-24 Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine. Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.
From theschmidtywife.com


THREE BEAN VEGETARIAN CHILI - SWEET PEA'S KITCHEN
2010-11-27 Peel and chop peppers. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
From sweetpeaskitchen.com


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