Vegan Chili With Chickpeas Quinoa And White Beans Recipes

VEGAN WHITE BEAN CHILI

Vegan White Bean Chili image

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.

Provided by Carolyn Casner

Time 1h5m

Number Of Ingredients 15

Ingredients

¼ cup avocado oil or canola oil
2 cups chopped seeded Anaheim or poblano chiles (about 3)
1 large onion, chopped
4 cloves garlic, minced
½ cup quinoa, rinsed
4 teaspoons dried oregano
4 teaspoons ground cumin
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground pepper
4 cups low-sodium vegetable broth
2 (15 ounce) cans no-salt-added white beans, rinsed
1 large zucchini, diced (about 3 cups)
¼ cup chopped fresh cilantro
2 tablespoons lime juice, plus wedges for serving

Steps:

Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 36.7 g, Fat 11.7 g, Fiber 8.4 g, Protein 9.7 g, SaturatedFat 1.3 g, Sodium 529.4 mg, Sugar 6.6 g

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

Vegan Chili With Chickpeas, Quinoa, and White Beans image

This easy vegan chili from Queer Eye's Antoni Porowski has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.

Provided by Antoni Porowski

Yield Serves 4-6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
3 garlic cloves, finely chopped
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 (15-ounce) can cannellini or other beans, rinsed and drained
1 (15-ounce can) chickpeas, rinsed and drained
1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste
2 teaspoons packed brown sugar (light or dark)
½ cup quinoa (tricolor or any color), rinsed

Steps:

Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

VEGAN QUINOA CHILI

Vegan Quinoa Chili image

Amazing chili is a great vegan main dish that cooks all in one pot!

Provided by Lady at the Stove

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 carrots, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
2 (28 ounce) cans tomatoes
2 (15 ounce) cans black beans
2 (15 ounce) cans chickpeas
1 cup quinoa
2 teaspoons garlic salt
2 teaspoons chili powder
1 teaspoon ground cumin

Steps:

Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.

Nutrition Facts : Calories 340 calories, Carbohydrate 62.3 g, Fat 4.7 g, Fiber 15.7 g, Protein 15.4 g, SaturatedFat 0.6 g, Sodium 1379.5 mg, Sugar 7.9 g

WHITE BEAN VEGAN CHILI RECIPE BY TASTY

White Bean Vegan Chili Recipe by Tasty image

Here's what you need: navy beans, pinto bean, yellow pepper, onion, garlics, vegetable stock, hominy, green chilli, cumin, oregano, smoked paprika, cayenne, salt

Provided by Joanna Jajack

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 can navy beans
1 can pinto bean
½ cup yellow pepper, chopped
½ onion, chopped
2 garlics, minced
1 cup vegetable stock
½ cup hominy
1 can green chilli
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon smoked paprika
1 teaspoon cayenne, or to taste
salt, to taste

Steps:

Sauté onion, peppers, and garlic in oil until softened.
Add spices and toast them for a minute. Then, add all other ingredients.
Bring to boil, then simmer, covered, for ½ hour.
Salt to taste.
Garnish with avocado or cilantro if desired. Serve.

Nutrition Facts : Calories 385 calories, Carbohydrate 46 grams, Fat 39 grams, Fiber 9 grams, Protein 11 grams, Sugar 7 grams

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