Vegetarian Black Bean Chili Food

VEGETARIAN BLACK BEAN CHILI

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

VEGETARIAN BLACK-BEAN CHILI

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

VEGETARIAN CHILI WITH BLACK BEANS

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.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

YES-YOU-CAN VEGAN BLACK BEAN CHILI

Steps:

• If using canned beans, drain and rinse. I mix it up sometimes and add other bean varieties. In this picture, I used black beans and red kidney beans.
• Next, defrost the frozen corn by placing in a colander and running warm water over it.
• Combine beans, corn, and salsa in a pot and cook over medium heat for 5 minutes to heat thoroughly. If you like it with a little more liquid, add veggie broth. I never add broth unless serving with cornbread. That's because I like to crumble the cornbread and let it soak up the seasoned juices.
• Top with cilantro and fresh lime juice. Serve warm and enjoy!
• To make this in a crockpot, simply add all ingredients to a large cooker after draining and rinsing canned beans. No need to run corn under warm water, because they will defrost in a slow cooker. Allow to cook on low for 1 hour.

HOMEMADE VEGETARIAN CHILI

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
• Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
• Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
• Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
• Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

VEGETARIAN BLACK BEAN AND CORN CHILI

Steps:

• Gather the ingredients.
• Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.
• Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.
• Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate. Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.
• While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.
• Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.
• Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.

VEGETARIAN BLACK BEAN CHILI

Steps:

• In a large saucepan, heat oil over medium heat.Add garlic, onion, carrot, jalapeño and green pepper, and cook, stirring often, until softened, about 5 minutes.Stir in tomatoes, beans, corn, chili powder, cumin and rosemary, and bring to boil.Reduce heat and simmer, uncovered, for 20 minutes. Season with salt.Serve garnished with cucumber.TIP: top your chili with chips and avocado for added texture

VEGAN BLACK BEAN CHILI

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.

VEGETARIAN BLACK BEAN CHILI

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.

BLACK BEAN CHILI

Steps:

• Heat the water in a large pot. Add chopped onion, garlic, and bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until onion is translucent. Add water as needed.
• Add crushed tomatoes in their juices, beans and their liquid, chilies, and spices, and stir to combine. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.

HOMEMADE GLUTEN-FREE AND VEGAN BLACK BEAN CHILI

Steps:

• Sauté onions and garlic in oil until onions turn clear, about 5 minutes.
• Carefully add in the tomato sauce and black beans and reduce the heat to medium-low. Add the cumin, cayenne pepper, and chili powder, then stir to combine well.
• Cover and allow to simmer at least 20 minutes, stirring occasionally. Season well with salt and pepper.
• Adjust seasonings to taste.
• Enjoy your homemade vegetarian black bean chili!

VEGETABLE CHILI WITH BLACK BEANS

Steps:

• Heat the oil in a large sauce pan, or pot (a Dutch oven) or medium heat.
• Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
• Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
• Add the chili powder, cumin, oregano, cayenne and stir well.
• Add the vegetable stock.
• Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
• Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
• Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
• Stir in the cilantro.
• Serve with Monterey jack cheese and scallions sprinkled on top.

VEGETARIAN QUINOA CHILI WITH BLACK BEANS

Steps:

• Heat olive oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, carrot, and jalapeño pepper. Cook until softened, stirring occasionally, about 10 minutes.
• Add the chili powder and cumin; stir and cook for another minute or so.
• Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.
• Add cooked quinoa, and cook for 15 minutes more. Add more broth as necessary for desired consistency. Chili can simmer for up to an hour, if you like.
• Enjoy with toppings of your choice.

BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)

Steps:

• Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
• Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
• Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
• OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
• Serve over brown rice with lime wedges and cilantro.

VEGETARIAN BLACK BEAN CHILI

Steps:

• In a medium-sized soup pot over medium high heat add in garlic, onion, green pepper and olive oil. Cook until garlic is fragrant and onion is translucent, about 3-5 minutes.
• Add black beans, carrots, tomatoes, tomato sauce, corn, salt and chili powder to pot. Stir and bring the ingredients to a boil.
• Once boiling, reduce to low heat and simmer for 20 minutes. Serve in bowls with shredded cheese on top (cheese is optional but highly recommended!).

EASY BLACK BEAN CHILI

Steps:

• Dice the onion. Mince the garlic.
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
• Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
• Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you're taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.

BLACK BEAN CHILI

Steps:

• In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.