Vegetarian Bean And Vegetable Chili Recipes

VEGETARIAN CHILI WITH BLACK BEANS

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.

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).

VEGETABLE & BEAN CHILLI

Steps:

• Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
• Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
• Add the sweetcorn and beans, and cook for a further 10 mins.

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.

VEGETARIAN VEGETABLE AND BEAN CHILI

Steps:

• In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

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.

VEGETARIAN BEAN AND RICE CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

VEGETARIAN RED BEAN CHILI

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

VEGETABLE AND BEAN CHILI

Steps:

• Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.