Veg Head Three Bean Chili Recipes

THREE-BEAN VEGETARIAN CHILI

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).

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

THREE-BEAN VEGGIE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

VEGETARIAN THREE-BEAN CHILI

Steps:

• Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
• Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
• Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
• Do Ahead
• Chili can be made 3 days ahead. Cover and chill.

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.
• Saute for 3 to 5 minutes to soften vegetables.
• Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt.
• Thicken chili by stirring in refried beans.
• Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.
• Place bowls on charger plates piled with assorted tortilla chips.

VEGETARIAN THREE-BEAN CHILI

Steps:

• Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
• Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

MILD VEGETARIAN 3-BEAN CHILI

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
• Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.

THREE-BEAN VEGGIE CHILI

Steps:

• In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
• Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
• Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.