SAM'S VEGETARIAN BEAN CHILI
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
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 BLACK BEAN CHILI
Make and share this Vegetarian Black Bean Chili recipe from Food.com.
Provided by Lumberjackie
Categories Black Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Cook garlic, onion, carrot, jalapeno, and green pepper, stirring often, for 5 minutes or until softened.
- Stir in tomatoes, beans, chili powder, cumin, and rosemary. Bring to a boil.
- Reduce heat, and simmer for 20 minutes. Season with salt.
- Serve garnished with: grated cucumber, sour cream or plain yogurt, grated cheddar cheese.
Nutrition Facts : Calories 447.1, Fat 5.8, SaturatedFat 1, Sodium 625.3, Carbohydrate 77.2, Fiber 27.4, Sugar 6.6, Protein 26.2
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
SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI
A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.
Provided by sarahamidon
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
- Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
- Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
- Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g
3 BEAN VEGETARIAN CHILI
No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.
Provided by PaulaG
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.
Nutrition Facts : Calories 386.7, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 359.1, Carbohydrate 58.4, Fiber 15.4, Sugar 5, Protein 17.6
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