THREE-BEAN VEGGIE CHILI
I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 22
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.
Nutrition Facts : Calories 301 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1348mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.
THREE-BEAN VEGETARIAN CHILI
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
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
VEG-HEAD THREE-BEAN CHILI
This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
- Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
VEGETARIAN THREE-BEAN CHILI
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
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.
THREE BEAN MEXICAN CHILLI
A great healthy dish suitable for veggies, vegans and meat eaters alike
Provided by blulou
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
- Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
- Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
- Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
- Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
- Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.
3-BEAN VEGETARIAN CHILI (GOYA BEANS)
This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.
Provided by the80srule
Categories Beans
Time 15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
- Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
- Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
- Serve topped with the topping, or with your own if you like.
EASY THREE BEAN VEGETARIAN CHILI
This recipe was originally posted by Zenith. She is no longer active at Recipezaar, but I was and am a huge fan of her recipes, many of which are healthy and low-fat. I've made a close version of this before and it is good. Here are Zenith's original comments: "A quick and easy vegetarian chili. I don't remember where I got this recipe, but I've made it several times, sometimes trying different kinds of beans."
Provided by spatchcock
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large nonstick pot with cooking spray.
- (Or use oil for sauteing.) Add green pepper, onion and garlic.
- Saute over medium-high heat for about 5 minutes, or until soft but not brown.
- Add remaining ingredients.
- Cover and simmer 15 minutes, stirring occasionally.
- Serve hot in soup bowls.
VEGETARIAN THREE-BEAN CHILI
This chili is also delicious served over white or brown rice or with warmed tortillas on the side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 21
Steps:
- Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
- Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.
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THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
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5/5 (61)Calories 264 per serving
- Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
- Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
VEGAN 3 BEAN CHILI RECIPE - RUNNING ON REAL FOOD
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5/5 (7)Total Time 35 minsCategory SoupCalories 272 per serving
- Add the onion, garlic and 2-3 tbsp of water to a large soup pot over medium heat. Cook, stirring often, for 6-7 minutes.
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4.4/5 (88)Total Time 8 hrs 5 minsCategory Slow Cooker And Pressure CookerCalories 233 per serving
- Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
- Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.
- Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.
3-BEAN VEGETARIAN CHILI RECIPE - MASHED.COM
From mashed.com
4.4/5 (5)Total Time 27 minsCategory Dinner, Main CourseCalories 293 per serving
- Heat olive oil in a large saucepan or dutch oven over medium heat. Add the yellow onion and cook, stirring occasionally, until the onion is translucent, about 5–6 minutes.
- Add the salsa, tomato sauce, and all of the beans. Stir to combine. Cook for 10 minutes over medium heat to allow all of the flavors to combine.
- Ladle chili into bowls and top with sour cream, shredded cheddar, and chopped cilantro, if desired.
HOMEMADE 3 BEAN VEGETARIAN CHILI - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (4)Total Time 1 hr 15 minsCategory Main Dish, SoupCalories 145 per serving
- The night before, in a large bowl of water add the beans and soak over night (at 8 hours). Then drain and rinse.
- In a large pot on low/medium heat, add the oil, chopped onion, carrot and garlic, for 2 minutes. Then add the chopped peppers and celery and cook 2 minutes.
- Then add the remaining ingredients including the beans and simmer on low / medium heat for approximately one hour or until beans are cooked and tender. Taste for salt.
MY FAMOUS THREE BEAN VEGETARIAN CHILI - A FOODIE STAYS FIT
From afoodiestaysfit.com
4/5 (20)Estimated Reading Time 5 mins
- Throw ALL of the ingredients into a Crockpot and cook over low for at least 4 hours (or 2 hours on high if you’re in a hurry). It gets better the longer it has to cook so I recommend the 4+ hours.
- If you want to be a little fancier, you can sauté the onion in some olive oil first to release the onion’s flavor a little bit more, but it’s totally not necessary.
THREE BEAN VEGETARIAN CHILI | BLUE JEAN CHEF - MEREDITH ...
From bluejeanchef.com
Cuisine AmericanTotal Time 35 minsCategory Entrées, SoupsCalories 299 per serving
- Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Add the onion, celery, carrot, and garlic to the pressure cooker and cook together over medium heat until tender. Add the peppers and spices and continue to cook for a few minutes. Return the beans to the pressure cooker and add the tomato paste, tomatoes and vegetable stock. Lock the lid in place.
VEGETARIAN 3 BEAN CHILI RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (7)Calories 85 per servingCategory Entree, Main Course
- Sauté vegetables: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add the onions and all three peppers. Sauté (sweat), stirring occasionally, until softened, about 7-8 minutes. Add the garlic, chili powders, cumin, paprika, oregano and coriander. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 2 minutes.
- Deglaze the pan: Slowly add the beer to deglaze the pan, using the back of a wooden spoon to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Add the tomatoes and bay leaf. Increase heat to medium-high and bring back to a simmer. Immediately reduce heat to maintain a gentle simmer.
- Cook: Cover and simmer for 10 minutes. Remove lid, stir and continue to simmer for an additional 10 minutes.
- Add the beans and corn: Add the kidney beans, black beans, refried beans and frozen corn. 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. Use tongs to remove bay leaf and discard.
THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
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4/5 (20)Calories 197 per servingServings 8
- Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
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5/5 (2)Servings 12
- Add the bell peppers, onion, garlic, chili powder, and cumin; cook until the vegetables are crisp-tender, about 5 minutes.Add tomatoes, beans and corn; mix well.
INSTANT POT VEGETARIAN 3 BEAN CHILI - THE KITCHEN GIRL
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Ratings 18Calories 83 per servingCategory Dinner, Main Course
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Serve warm. Garnish with your favorite chili toppings.Refrigerate in an airtight container up to 5 days.Freeze up to 3 months in a freezer-safe container.To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
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- Set Instant Pot to saute and cook pepper and onion with canola oil, stirring often, for 5 minutes.
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Reviews 1Category Dinner, SoupServings 8Total Time 55 mins
- In a large pot, saute chopped onion and minced garlic over medium heat in a 1-2 tablespoons of water, adding more as necessary, until translucent. (about 3-5 minutes)
- Add the rest of the ingredients. Bring to a boil and then cover and reduce heat to low. Simmer for 45 minutes.
- You can also added chopped mushrooms or chopped greens like kale or spinach to make it even healthier!
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5/5 (2)Calories 383 per servingCategory Main Course
- Preheat a 4 quart pot over medium heat. Saute bell peppers, onions, and cherry tomatoes for 5-7 minutes, until softened. Using a wooden spoon, press down on the cherry tomatoes to pop and flatten. Add jalapenos and garlic and saute one minute more.
- Add curry paste, chili powder, cumin, salt, and saute for about thirty seconds, stirring to prevent spices from burning. Add beans, canned tomatoes, and vegetable broth. Cover and bring to a boil for 30 seconds. Bring down to a simmer, and simmer for at least 10 minutes before serving. Simmer for longer for stronger flavors.
- Taste for salt and seasonings. Top with your favorite chili toppings (cheese, cilantro, more jalapenos, etc.) and enjoy!
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