Black Bean Sweet Hot Chili Vegetarian Recipes
VEGETARIAN CHILI WITH BLACK BEANS
Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.
Provided by Gene Payne
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Drain black beans, reserving 1/2 cup liquid. Set aside.
- Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
- Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
- Season to taste with salt and pepper. Ladle chili into bowls to serve.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
VEGETARIAN BLACK-BEAN CHILI
Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
VEGETARIAN BLACK BEAN CHILI
A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.
Provided by AEMACIVOR
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 4.6 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 259.4 mg, Sugar 10.7 g
VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT
Steps:
- Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
- Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
- Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)
Make and share this Black Bean and Sweet Potato Chili (Vegetarian) recipe from Food.com.
Provided by Prose
Categories Yam/Sweet Potato
Time 45m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
- Serve over brown rice with lime wedges and cilantro.
Nutrition Facts : Calories 210.8, Fat 3.6, SaturatedFat 0.6, Sodium 449, Carbohydrate 35.9, Fiber 12.2, Sugar 3.6, Protein 11.4
BLACK BEAN SWEET & HOT CHILI (VEGETARIAN)
Make and share this Black Bean Sweet & Hot Chili (Vegetarian) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat for about 1 minute.
- Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp. Add 2 1/2 cups beans, tomatoes, orange juice concentrate, lemon juice, and hot pepper sauce.
- Bring to boil, adjust heat so it bubbles lightly.
- Simmer 10 minutes.
- Mash remaining 1/2 cup beans and mix into chili, cover and simmer slowly untils flavors meld, about 15 minutes.
- Taste for salt and pepper and adjust as necessary.
- Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
Nutrition Facts : Calories 665.8, Fat 6, SaturatedFat 1, Sodium 855.7, Carbohydrate 134.3, Fiber 11.5, Sugar 4.5, Protein 17.5
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