Impossibly Good Meat Free Chili With Black And Red Beans Recipes

MEATLESS CHILI

Meatless Chili image

"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 can (16 ounces) hot chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tablespoon ground cumin
2 teaspoons chili powder
4 tablespoons fat-free sour cream
4 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.

EASY BLACK BEAN CHILI

Easy Black Bean Chili image

We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it's made with beans, and no meat, doesn't mean it's not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

Steps:

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 1/3 Cups, Sodium 390 mg, Sugar 10 g, TransFat 0 g

GROUND BEEF CHILI WITH BEANS

Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

Ingredients

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

Pour tomatoes into a large stockpot over medium heat.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

RED BEAN CHILI

Red Bean Chili image

Make plans to make Red Bean Chili. With garlic, chili powder, ground cumin and chopped cilantro, this Red Bean Chili is a must when the weather is cools.

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 servings, about 1 cup each

Number Of Ingredients 13

Ingredients

1/2 lb. lean ground beef
1 tsp. adobo seasoning with pepper
1 Tbsp. extra virgin olive oil
1 onion, chopped
1/2 cup chopped green peppers
1 tsp. minced garlic
1 Tbsp. chili powder
1 tsp. ground cumin
2 Tbsp. tomato paste
1 Tbsp. chopped fresh cilantro
1 can (15.5 oz.) small red beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 cup KRAFT Shredded Mild Cheddar Cheese

Steps:

Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 9 g, Sugar 5 g, Protein 22 g

MEATLESS MUSHROOM & BLACK BEAN CHILI

Meatless Mushroom & Black Bean Chili image

This bold-flavored chili is so loaded with beans and spices that I bet no one notices the missing meat. I like to serve it with crackers, tortilla chips, cornbread or grilled cheese sandwiches. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1 pound portobello mushrooms, coarsely chopped
2 medium onions, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 tablespoons brown sugar
2 tablespoons chili powder
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 can (6 ounces) tomato paste
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 cups mushroom or vegetable broth
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions

Steps:

In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized., Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 836mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 10g fiber), Protein 14g protein.

FANTASTIC BLACK BEAN CHILI

Fantastic Black Bean Chili image

I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.

Provided by Rebecca Slone

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 ½ tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Steps:

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g

BEEF AND BEAN CHILI

Beef and Bean Chili image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Categories Bean Beef Tomato Super Bowl Low Cal Meat Ground Beef Fall Tailgating Healthy Jalapeño Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

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

Ingredients

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

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.

IMPOSSIBLY GOOD MEAT-FREE CHILI WITH BLACK AND RED BEANS

Impossibly Good Meat-Free Chili with Black and Red Beans image

This is a crowd-pleasing solution to feed and warm-up a room and a crowd of meat lovers and meat-free eaters alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 tablespoon olive or safflower oil
1 onion, chopped
4 cloves garlic, grated or chopped
1 jalapeno or serrano pepper, seeded and chopped
1 Fresno chili, seeded and chopped
1 1/2 to 2 pounds plant-based meat (2 x 12-ounce packages; if you buy larger packages, use 2 pounds)
Salt
2 tablespoons chipotle paste or puree of chipotle in adobo
1 cup vegetable stock
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground pimenton or smoked sweet paprika
3 tablespoons Worcestershire or vegan Worcestershire
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
1 cup tomato sauce or ketchup
1 can (14 ounces) fire-roasted tomatoes
1 can (14 ounces) red kidney beans, drained
1 can (14 ounces) black beans, drained
Juice of 1 lime
Toasted pepitas
Crumbled queso fresco or cotija cheese
Chopped raw white onion
Pickled sliced jalapeno peppers, hot or mild
Cilantro
Spicy corn chips, such as Fritos

Steps:

For the chili: Heat a Dutch oven or soup pot over medium to medium-high heat with olive oil or safflower oil, 1 turn of the pan. Add onions, garlic and chopped peppers and stir a couple of minutes to soften. Add the plant-based meat and brown and crumble; season with salt. Stir in chipotle paste and stock. Add chili powder, cumin, coriander and pimenton or smoked sweet paprika and stir to combine. Add Worcestershire, light brown sugar, vinegar, tomato sauce or ketchup, tomatoes and red and black beans and simmer at low bubble 20 minutes. Add juice of 1 lime to serve.
Gather and prepare toppings of choice: Toasted pepitas, crumbled queso fresco or cotija cheese, chopped raw white onion, hot or mild pickled sliced jalapeno peppers, cilantro, and spicy corn chips.

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BLACK BEAN BEEF CHILI RECIPE - JULIA'S ALBUM

2013-02-05 Instructions. Heat vegetable oil in a large skillet, add ground beef and cook until browned and all juices came out on medium heat covered – about 10-15 minutes. Drain from grease and juices. In a large pan, heat olive oil on medium heat, add onions and garlic, cook for about 3 minutes, add carrot and continue cooking for 2 more minutes ...
From juliasalbum.com

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THE BEST HOMEMADE CHILI WITH BEANS - NUTRITION REFINED

2016-10-21 Toast the chilies and cumin in a medium cast iron skillet over medium-high heat. Move the pan around constantly, until you begin to smell the cumin, approximately 4-5 minutes. Set aside and cool completely. Once cool, process the chiles, cumin, oregano, and smoked paprika in a blender.
From nutritionrefined.com

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AWARD WINNING BEEF AND BEAN CHILI | GOOD IN THE SIMPLE

2016-01-05 Instructions. Brown ground beef in a soup pot over medium heat. Drain any fat. Add all other ingredients. Bring to a boil and then reduce heat to a slight simmer. Simmer for 20 minutes or until ready to serve (the longer you simmer the more it will thicken). Serve over white rice and top with shredded cheese.
From goodinthesimple.com

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