VEGAN BLACK BEAN CHILI
This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!
Provided by Kylie
Categories Soup
Time 15m
Number Of Ingredients 19
Steps:
- Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
- Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth.
- Cover, turn heat to medium-high and bring to a simmer.
- Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
- Stir in the juice of 1 lime and season to taste with salt and pepper.
- Garnish with Fritos, sour cream, and fresh chopped cilantro.
Nutrition Facts : Calories 284 calories, Sugar 4.2 g, Sodium 909.8 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 15 g, Protein 16.5 g, Cholesterol 0 mg
BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
TOFU-LENTIL CHILI
Make and share this Tofu-Lentil Chili recipe from Food.com.
Provided by HippieChef
Categories Soy/Tofu
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
- Reduce to low, cover, and simmer for 25- 30 minutes.
- Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
- Simmer for 20- 25 minutes.
- Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
- Serve hot!
- Great garnished with lowfat sour cream.
Nutrition Facts : Calories 355.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 1.8, Sodium 1353.5, Carbohydrate 59.2, Fiber 14.2, Sugar 10.7, Protein 21.8
BLACK BEAN, LENTIL, AND TOFU CHILI
Categories Soup/Stew Bean Pepper Tomato Vegetable Super Bowl Low Fat Vegetarian High Fiber Wheat/Gluten-Free Tailgating Healthy Vegan Simmer
Yield 8 bowls
Number Of Ingredients 22
Steps:
- Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.
BLACK BEAN AND LENTIL CHILI
Make and share this Black Bean and Lentil Chili recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 27
Steps:
- In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots.
- Saute until the onions have softened, then add the garlic and continue to cook for one minute.
- Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant.
- Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil.
- Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
- Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed.
- Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).
Nutrition Facts : Calories 299.2, Fat 7.1, SaturatedFat 1.1, Sodium 1239.4, Carbohydrate 49.5, Fiber 16.4, Sugar 11.2, Protein 14.8
HEARTY VEGETARIAN TOFU CHILI
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
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