Meaty Meatless Double Bean Chili Recipes

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
• Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
• Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
• Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
• Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

MEATY, MEAT-LESS CHILI

Steps:

• Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
• Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
• Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
• To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
• Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

"MEATY" MEATLESS DOUBLE-BEAN CHILI

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.
• Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.
• Remove bay leaf. Top individual servings with green onions and olives.

DOUBLE BEAN & ROASTED PEPPER CHILLI

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

MEATLESS CHILI

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.

MEATLESS TWO-BEAN CHILI

Steps:

• Cook onions and peppers in hot oil in large saucepan on medium-high heat until crisp-tender, stirring frequently. Add all remaining ingredients except cheese; mix well.
• Bring to boil; cover. Simmer on low heat 15 to 20 min. or until heated through and slightly thickened, stirring occasionally.
• Serve topped with cheese.

HEARTY MEATLESS CHILI

Steps:

• COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
• ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

DOUBLE-DUTY HEARTY CHILI WITHOUT BEANS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir until tender, 3-4 minutes. Transfer to a 6-qt. slow cooker., In same skillet, add beef, half at a time; cook over medium-high heat until no longer pink, 6-8 minutes, breaking into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. , Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

MEATLESS THREE BEAN CHILI

Steps:

• In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
• Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
• Bring to a simmer and simmer for 20-25 minutes.
• Serve in bowls with any, all or none of the optional garnishes.