Spicy Vegan Texas Black Bean Chili Food

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.

SPICY VEGAN CHILI

Spicy Vegan Chili image

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Provided by karkar

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2 jalapeno peppers, chopped
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

Steps:

Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g

VEGAN BLACK BEAN CHILI

Vegan Black Bean Chili image

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

Ingredients

1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15-ounce can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15-ounce cans tomato sauce
2-3 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Fritos
vegan sour cream
fresh chopped cilantro
sliced jalapeno

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

SPICY VEGAN TEXAS BLACK BEAN CHILI

Spicy Vegan Texas Black Bean Chili image

Make and share this Spicy Vegan Texas Black Bean Chili recipe from Food.com.

Provided by VeganCookie

Categories Black Beans

Time 2h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans black beans
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (14 1/2 ounce) can vegetable broth
1 (11 ounce) can corn
4 green onions
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

Drain the black beans.
Combine all the ingredients in a large pot, and cook for at least 2 hours or until all the flavors are blended together.
Enjoy!

Nutrition Facts : Calories 350.9, Fat 2.9, SaturatedFat 0.5, Sodium 713.2, Carbohydrate 70.2, Fiber 18.4, Sugar 8.1, Protein 18.8

SPICY BLACK BEAN CHILI

Spicy Black Bean Chili image

I came up with this vegitarian chili to pour over nachos. I thought it turned out pretty good. I'd love to see what you think! :)

Provided by SandeeLynn

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can black beans
1 white onion, chopped
2 -3 stalks celery, chopped
3 garlic cloves
2 small jalapenos, chopped
1 bell pepper (I used yellow)
1 cup corn
1 (28 ounce) can crushed tomatoes with juice
3 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 teaspoons olive oil

Steps:

1) Combine onion, peppers, garlic and celery with one teaspoon olive oil in a large, deep pan over med-hi heat and cook until tender.
2) Meanwhile, spread the corn over a cookie sheet and drizzle with remaining olive oil. Bake on 400 until brown or looks like its starting to shrivel (may not turn brown).
3) Stir spices into sautéed vegetable mix.
4) Add tomatoes, corn and beans.
5) Bring to a simmer, cover and let cook for about 45 minutes, stirring occasionally.

Nutrition Facts : Calories 254.3, Fat 4.3, SaturatedFat 0.7, Sodium 478.3, Carbohydrate 48.8, Fiber 13, Sugar 11.4, Protein 11.1

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