Vegan Black Bean Chili Recipes

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.

VEGETARIAN BLACK-BEAN CHILI

Vegetarian Black-Bean Chili image

Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Steps:

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

VEGETARIAN CHILI WITH BLACK BEANS

Vegetarian Chili with Black Beans image

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Provided by Gene Payne

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

Drain black beans, reserving 1/2 cup liquid. Set aside.
Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
Season to taste with salt and pepper. Ladle chili into bowls to serve.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g

BLACK BEAN CHILI

Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

BLACK BEAN CHILLI

Black bean chilli image

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
4 garlic cloves, finely chopped
2 large onions, chopped
3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
3 tbsp ground cumin
3 tbsp cider vinegar
2 tbsp brown sugar
2 x 400g (2 x 14oz) cans chopped tomatoes
2 x 400g (2 x 14oz) cans black beans, rinsed and drained
a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Steps:

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium

SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

Simple Instant Pot Vegan Black Bean Chili image

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 40m

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 medium yellow onion (diced) (about 2 cups)
1 red, yellow, or orange bell pepper (diced)
1 teaspoon dried oregano
2 medium cloves garlic (minced)
2 tablespoons chili powder
2 teaspoons ground cumin
3 cups cooked black beans (or 2 [15-ounce] cans, drained)
15 ounces crushed tomatoes (I like fire-roasted for a little extra dose of flavor)
1 medium jalapeno pepper (seeded and minced*)
1 teaspoon kosher salt
1 cup water
Cashew sour cream
Diced avocado
Cilantro
Diced red onion

Steps:

Hit "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
After the 5 minutes is up, quick-release by flipping the release valve to "venting." Remove lid.
Scoop into individual bowls and add toppings if desired.
Keeps in the refrigerator for about 3 days. Freezes well too.

Nutrition Facts : ServingSize 1.5 cups, Calories 260 kcal, Sugar 8 g, Sodium 796 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 16 g, Protein 15 g

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

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

Make and share this Vegetarian Black Bean Chili recipe from Food.com.

Provided by SweetySJD

Categories Black Beans

Time 40m

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 cups sweet onions, chopped
2 tablespoons canola oil
1/2 lb mushroom, sliced
1 large green pepper, chopped
1 large yellow pepper, chopped
1 large red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce

Steps:

In a large pot, saute onions in oil for 5 minutes.
Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

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