Vegetarian Bean Chilli Recipes

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.

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).

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 BEAN CHILI RECIPE BY TASTY

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.).

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.

VEGETARIAN BLACK BEAN CHILI

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 BEAN CHILLI

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.

VEGETARIAN BLACK-BEAN CHILI

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.

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.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

SAM'S VEGETARIAN BEAN CHILI

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.