Sams Vegetarian Bean Chili Recipes

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SAM'S VEGETARIAN BEAN CHILI



Sam's Vegetarian Bean Chili image

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 poblano chile, seeded and chopped
4 garlic cloves, minced
Coarse salt
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cans (15.5 ounces each) kidney beans, rinsed and drained
2 cans (15.5 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.

Nutrition Facts : Calories 342 g, Fat 7 g, Fiber 18 g, Protein 17 g, SaturatedFat 1 g

THREE-BEAN VEGETARIAN CHILI



Three-Bean Vegetarian Chili image

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

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

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

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI



Sarah's Award-Winning Vegetarian 4-Bean Chili image

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Provided by sarahamidon

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 22

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 ½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
⅓ cup chopped fresh cilantro, or more to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
  • Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
  • Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
  • Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g

VEGETARIAN BEAN CHILI RECIPE BY TASTY



Vegetarian Bean Chili Recipe by Tasty image

Here's what you need: large carrot, celery, medium white onion, chili powder, cumin, tomato paste, tomato, tomato sauce, vegetable oil, chili beans, kidney bean

Provided by Paul Wefel

Categories     Dinner

Yield 10 servings

Number Of Ingredients 11

1 large carrot, peeled and diced
2 stalks celery, diced
1 medium white onion, diced
1 tablespoon chili powder
1 tablespoon cumin
1 can tomato paste
1 tomato, diced
1 can tomato sauce
2 tablespoons vegetable oil
2 cans chili beans
6 cans kidney bean, (3 cans black beans, 3 cans kidney or 6 cans of any similar beans) - drained

Steps:

  • Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
  • Once the onions are soft, add the carrots and celery and cook for another minute.
  • Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
  • Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
  • Right before serving, stir in the tomato sauce.
  • Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).

Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, Sugar 13 grams

VEGETARIAN BEAN CHILLI



Vegetarian Bean Chilli image

This recipe contains four different cans, so it's really simple and quick to cook. Ideal for 'glamping' as it uses very little equipment.

Provided by hayleylongdin

Time 25m

Yield Serves 4

Number Of Ingredients 11

420g can kidney beans in chilli sauce
400g can chopped tomatoes
410g can haricot beans, drained
410g can adzuki beans, drained
1 Tbsp oil
1 onion, chopped
1 clove garlic, chopped
1 tsp chilli powder
1 tsp sugar
Pinch of salt
Sour cream and tortilla wraps to serve

Steps:

  • In a large saucepan heat oil, add the onion and garlic and fry for five minutes until soft and golden.
  • Add chilli powder and fry for a further minute.
  • Add the kidney beans in chilli sauce, tomatoes, haricot beans, adzuki beans, salt and sugar, then stir thoroughly to combine.
  • Bring to the boil and then reduce to a simmer for 10 minutes. Stir occasionally.
  • Serve with sour cream and warmed tortilla wraps.

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