Black Bean Vegetarian Chili With Cheesy Corn Bread Crust Recipes

SHEET PAN VEGETARIAN CHILI WITH CHEESY CORNBREAD BISCUITS

Steps:

• Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
• Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
• Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

VEGETARIAN BLACK BEAN CHILI

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

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

VEGETABLE-BLACK BEAN CHILI WITH CHEDDAR CORNBREAD

Steps:

• Heat 4 tablespoons oil in a large soup pot over medium heat. Add the onion, carrot, celery and sauté until start starting to soften (but not browning), about 12-15 minutes. Add bell pepper, both zucchinis, garlic, 2 teaspoons salt and additional 2 tablespoons olive oil and continue to cook until bright in color and starting to soften, about 10 minutes. Increase heat to medium-high and add tomato paste, chili powder and cumin and cook, stir constantly, (this with toast the spices and tomato paste), 1 minute. Add remaining teaspoon salt, crushed tomatoes, stock, bay leaf and beans and bring to a simmer. Reduce heat to low and continue to cook for 25 minutes. Stir in maple syrup, check seasoning and add more salt if mixture tastes bland (this will depend on the type of stock that you use). Ladle into bowls and garnish with cilantro.
• Preheat oven to 400 degrees. Spray an 8x8-inch square baking pan with non-stick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined. Melt butter in a glass bowl in 15-second increments in the microwave. Whisk in sugar and buttermilk until smooth and then add eggs and mix. Add mixture to dry ingredients and combine until incorporated. Add half of the batter to the prepared pan and spread into an even layer that meets the sides of the pan. Top with cheese slices in a single layer. Top with the remaining batter, again spreading into an even layer. Bake, rotating half way through for even heat distribution, about 25-28 minutes. Serve cornbread with chili.

VEGETARIAN CHILI WITH BLACK BEANS

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.