Vegetarian Red Bean Chili Recipes

VEGETARIAN RED BEAN CHILI

Vegetarian Red Bean Chili image

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia

Provided by Taste of Home

Categories Lunch

Time 5h10m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

THREE-BEAN VEGETARIAN CHILI

Three-Bean Vegetarian Chili image

Hearty, meatless chili with plenty of veggies.

Provided by ChefBillT

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

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).

Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g

VEGETARIAN THREE-BEAN CHILI

Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

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 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.

SAM'S VEGETARIAN BEAN CHILI

Sam's Vegetarian Bean Chili image

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 poblano chile, seeded and chopped
4 garlic cloves, minced
Coarse salt
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cans (15.5 ounces each) kidney beans, rinsed and drained
2 cans (15.5 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes

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.

Nutrition Facts : Calories 342 g, Fat 7 g, Fiber 18 g, Protein 17 g, SaturatedFat 1 g

VEGETARIAN RED LENTIL CHILI

Vegetarian Red Lentil Chili image

The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.

Provided by CookingWithShelia

Categories Vegetarian Chili

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons grapeseed oil
2 medium (blank)s carrots, chopped
1 zucchini, cut into bite-size pieces
1 medium onion, chopped
1 medium poblano pepper, chopped
3 tablespoons chili powder, divided
3 tablespoons cumin, divided
1 tablespoon smoked paprika
4 cloves garlic, minced
1 fresh jalapeno pepper, seeded and diced
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes with juice
2 cups vegetable broth
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup red lentils, rinsed and drained

Steps:

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g

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