Vegetarian Chili With Black Beans Food

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!).

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 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.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and 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 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.

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.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.