Vegetarian Vegetable And Bean Chili Recipes

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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

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 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

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

LOW-FAT VEGETARIAN WHITE BEAN CHILI



Low-Fat Vegetarian White Bean Chili image

Try this low-fat vegetarian white bean chili made with corn, white beans, and green chilis. Vegetarian, vegan, with a gluten-free option.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner     Entree     Soup

Time 35m

Yield 12

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 1/2 cups corn kernels (frozen and thawed or canned and drained)
1 (4-ounce) can green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, optional
5 1/2 cups vegetable broth
5 (14.5-ounce) cans great Northern beans, undrained

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.

Nutrition Facts : Calories 258 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, Sodium 369 mg, Sugar 2 g, Fat 4 g, ServingSize about 12 servings, UnsaturatedFat 0 g

VEGETARIAN VEGETABLE AND BEAN CHILI



Vegetarian Vegetable and Bean Chili image

When it feels like your pantry is bare, but you've got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it'll make you feel like you've made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won't miss the meat one bit, and you certainly won't need a side either. So save this recipe now and it'll be there to help you out of a future dinner jam.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 cups frozen corn
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
3 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

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.

Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 0 mg, Fat 1/2, Fiber 16 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 0 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

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 BEAN AND RICE CHILI



Vegetarian Bean and Rice Chili image

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

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.

Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

VEGETABLE AND BEAN CHILI



Vegetable and Bean Chili image

Categories     Bean     Vegetable     Sauté     Vegetarian     High Fiber     Fall     Winter     Healthy     Vegan     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 large onions (1 pound), coarsely chopped
1 green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, finely chopped
1/2 fresh jalapeño chile, finely chopped (including seeds)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
28-ounce can whole tomatoes, coarsely chopped, with juice
2 zucchini, cut into 1/2-inch cubes
2 (15-ounce) cans kidney beans, rinsed
1 tablespoon chopped semisweet chocolate
3 tablespoons chopped fresh cilantro

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.

VEGGIE VEGETARIAN CHILI



Veggie Vegetarian Chili image

Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.

Provided by LilPhotog

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 16

Number Of Ingredients 17

1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
½ tablespoon garlic powder

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
  • Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 18.5 g, Fat 1.8 g, Fiber 5.1 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 277.9 mg, Sugar 3.8 g

VEGETARIAN CHILI



Vegetarian Chili image

With the abundance of beans, vegetables and flavor in this spicy chili, you'll never miss the meat! My family has been enjoying this meal for many years.

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 20

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
1 cup chopped carrot
1 cup chopped celery
3/4 cup chopped green pepper
1/4 cup chopped green onions
1 cup chopped fresh mushrooms
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
4-1/2 cups water
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon cayenne pepper, optional

Steps:

  • In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours.

Nutrition Facts :

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

VEGETABLE & BEAN CHILLI



Vegetable & bean chilli image

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 14

1tbsp olive oil
1 clove garlic , finely chopped
ginger , finely chopped
1 large onion , chopped
2 courgettes , diced
1 red pepper , deseeded and chopped
1 yellow pepper , deseeded and chopped
1tbsp chilli powder
100g red lentils , washed and drained
1tbsp tomato purée
2x cans chopped tomatoes
195g can sweetcorn , drained
420g can butter beans , drained
400g can kidney beans in water, drained

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.

Nutrition Facts : Calories 361 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.34 milligram of sodium

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

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.

VEGETABLE BEAN CHILI



Vegetable Bean Chili image

Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Steps:

  • In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.

Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 863mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

MILD VEGETARIAN 3-BEAN CHILI



Mild Vegetarian 3-Bean Chili image

This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.

Provided by SLOW JO

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
  • Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 56.1 g, Fat 6.2 g, Fiber 20.1 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1271 mg, Sugar 7.3 g

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From vegetariantimes.com


DELIGHTFUL VEGETARIAN CHILI - INSPIRED TASTE
Step 1, Cook veggies like onion, bell pepper and sweet potato in some oil until soft and sweet. Step 2, Add a generous amount of spices including chili powder (I love using our homemade version ), cumin and chipotle powder for heat. If you don’t have chipotle powder, cayenne will …
From inspiredtaste.net


VEGETARIAN CHILI {EASY FROM SCRATCH RECIPE} – WELLPLATED.COM
Balances the acidity of the tomatoes and makes the chili more well-rounded. To make vegan chili, use granulated sugar or maple syrup instead. The Directions Sauté the vegetables. Add the spices. Add the tomatoes, beans, and broth. Let simmer, …
From wellplated.com


HEARTY VEGETARIAN CHILI - TWO PEAS & THEIR POD
2020-01-20 Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally. Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
From twopeasandtheirpod.com


SMOKY VEGETARIAN CHILI WITH BEANS AND MUSHROOMS
2019-10-30 Slow cooker directions: To make in the slow cooker: add all ingredients to slow cooker and cook for 3 hours on high or 6 hours on low. Use only 1 cup of vegetable stock, and if needed, cut amount of mushrooms and beans in half. Freezer directions: Freeze in an airtight container for up to 6 months.
From bowlofdelicious.com


BEST HEARTY VEGETARIAN CHILI RECIPES - FOOD NETWORK CANADA
2014-04-22 Directions. Step 1. Heat oil in pot over medium heat. Add onions, carrots, celery, green pepper, jalapeno and garlic. Season with salt and pepper and cook until vegetables are soft. Step 2. Add dried spices and cook for two minutes stirring constantly. Step 3. Add canned tomatoes and stock.
From foodnetwork.ca


CROCKPOT VEGETARIAN CHILI - REAL FOOD WHOLE LIFE
2021-09-13 Stove Top Instructions. Heat 1 tablespoon olive oil in a large pot or Dutch Oven over medium heat. Add the onions and a pinch of salt, stirring until translucent, about 5 minutes. Add the bell pepper, carrot, and celery, and cook an additional 2-3 minutes, stirring occasionally.
From realfoodwholelife.com


ONE POT HEALTHY VEGETARIAN BEAN CHILI | A SIMPLE PALATE
2019-11-23 In a deep pot saute diced onion in olive oil with a little salt for 3-5 minutes on medium heat, onions should be browned and soft. Add crushed/diced tomatoes, water, then stir in beans and spices. Let chili simmer for about 1 hour on low heat, stir occasionally to avoid burning. Add corn for the last 10 minutes.
From asimplepalate.com


VEGETARIAN CHILI WITH GRAINS AND BEANS - COUNTRY LIVING
2020-01-06 Directions. Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
From countryliving.com


EASY BLACK BEAN VEGETARIAN CHILI WITH SPICED YOGURT
2021-10-07 Instructions. Mix the spices in a small bowl. Set aside 1 1/2 teaspoons and mix into the yogurt. Set aside. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
From skinnytaste.com


10 BEST VEGETARIAN WHITE BEAN CHILI RECIPES | YUMMLY
Slow Cooker Smoky White Bean Chili The Picky Eater. organic vegetable broth, cilantro stems, kosher salt, bay leaf and 15 more. White Bean Chili In The Crock Pot. Knead to Cook. ground cumin, sweet potatoes, smoked paprika, organic vegetable broth and 8 more.
From yummly.com


THE BEST VEGETARIAN CHILI - JUST A TASTE
2019-11-18 Increase the heat to medium, add the beer and cook until reduced by half, about 5 minutes. reduce the heat to low. Simmer the chili for one hour then stir in the brown sugar. Taste and season it with salt and pepper. When ready to serve, top the chili with avocado, sour cream, cheese and cilantro.
From justataste.com


EASY HEALTHY VEGETARIAN CHILI RECIPE (3-BEAN) - COOKING MADE …
2020-08-13 Add celery, green bell peppers, jalapeno peppers, garlic, green chili peppers, and bay leaves. Cook for 5 minutes. Add the tomatoes, kidney beans, garbanzo beans, black beans, chili powder, cumin, oregano, salt, and pepper. Raise heat to high until boiling, then reduce heat to low and simmer 45 minutes.
From cookingmadehealthy.com


VEGETARIAN CHILI | KITCHN
2020-01-29 The spices: This recipe calls for standard chili spices: chili powder, ground cumin, dried oregano, kosher salt, black pepper, and a bit of cayenne pepper.This combo makes for a slightly spicy chili. For a mild, kid-friendly version, decrease the chili powder and omit the cayenne. For a super-hot chili, increase the cayenne and top the chili with fresh jalapeño.
From thekitchn.com


VEGETARIAN BEAN CHILI | KITCHEN BASICS - MCCORMICK
1 Heat oil in large saucepan on medium heat. Add bell peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender. 2 Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 10 to 15 minutes, stirring occasionally.
From mccormick.com


VEGETARIAN CHILI - EASY, HEALTHY CHILI RECIPE!
2021-02-24 Add the garlic and cook for 30 seconds, stirring. Add the remaining ingredients to the pot: vegetable broth, tomato paste, diced tomatoes, beans, corn and the seasonings. Stir. Simmer the chili over low heat, stirring it occasionally, until the carrots are tender. This will take between 35-45 minutes.
From kristineskitchenblog.com


VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
Preheat the oven to 200˚C/400˚F/gas 6. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for …
From jamieoliver.com


VEGETARIAN 3 BEAN CHILI RECIPE - NO SPOON NECESSARY
2021-02-02 Bring the soup back to a gentle simmer over medium heat. Immediately reduce to low and cook for 8-10 minutes, or until the soup is thickened and chili is warmed through. Stir in lime juice. Taste and adjust for seasoning with salt, pepper, hot sauce and/or lime juice.
From nospoonnecessary.com


BIG BATCH VEGETARIAN BEAN CHILI RECIPE (FREEZER-FRIENDLY)
2021-06-22 Cook, stirring frequently, until they are just starting to soften, about 10 minutes. Stir in the garlic, tomatoes, beans, salt, cumin, and corn. Add the stock and bring to a boil. Reduce to a simmer and let cook for about 30 minutes, or until the vegetables are completely cooked through. Stir in the lime juice.
From yummytoddlerfood.com


THE BEST VEGETARIAN BEAN CHILI | THE FOOD LAB - SERIOUS EATS
2019-03-05 They include: Costeño, New Mexico (aka dried Anaheim, California, or Colorado), and Choricero. Hot: An overwhelming heat. The best, like Cascabels also have some complexity, while others like the Pequin or Arbol, are all heat, and not much else. Smoky: Some chile peppers, like Chilpotles (dried, smoked jalapeños), are smoky because of the way ...
From seriouseats.com


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