5 BEAN VEGETARIAN CHILI
Whip up a batch of this 5 Bean Vegetarian Chili for your next gathering. Great for football watch parties, chilly fall days and weeknights alike.
Provided by Meg's Everyday Indulgence
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat a heavy bottom pot over medium low heat. Add olive oil and onion. Saute 2 to 3 minutes, until soft and translucent. Add garlic and salt and cook another minute. Stir in chili powder, cumin, oregano, crushed tomatoes and vegetable stock. Bump up heat to medium and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
- Stir in beans and cornmeal. Cook another 10 to 15 minutes, until beans are heated through and chili has thickened.
5-BEAN CHILI
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 quarts chili
Number Of Ingredients 21
Steps:
- In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
- Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.
FIVE BEAN VEGETARIAN CHILI
Make and share this Five Bean Vegetarian Chili recipe from Food.com.
Provided by Gillian Spence
Categories One Dish Meal
Time 1h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- In a large kettle, heat olive oil over medium-low heat. Add onions, garlic and peppers. Cook, stirring occasionally 8 to 10 minutes until vegetables are soft and fragrant.
- While vegetables are cooking, rinse lentils in a colander under running water. Add lentils and remaining ingredients to kettle.
- Bring to a boil and simmer 30 to 45 minutes, stirring occauntil lentils are tender and chili is rich and thick.
- Taste mixture for seasonings. If spicier chili is desired, add additional Tabasco sauce.
- Serve with hot corn tortillas.
Nutrition Facts : Calories 182.3, Fat 1.6, SaturatedFat 0.2, Sodium 1142, Carbohydrate 34.1, Fiber 9.2, Sugar 4.3, Protein 9.8
5-INGREDIENT VEGETARIAN CHILI
Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.
Provided by Senalishia
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
- Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g
VEGETARIAN FIVE BEAN CHILI
I had a lot of beans in the pantry and this is how I used them. It turned out tasty, so I am posting here so as not to lose the recipe!
Provided by Targetgirl
Categories Beans
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Spray 5 quart crockpot with non-stick cooking spray.
- Combine all ingredients in crockpot and stir to combine well. Cover and cook on low for 6-8 hours.
THREE-BEAN VEGETARIAN CHILI
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
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
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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