VEGETARIAN HOMINY CHILI WITH BEANS
Adapted from a Cooking Light recipe I found years ago. This is QUICK, HEARTY and DELICIOUS, which is great considering it can be made in less than 30 minutes, simmer time included. Pretty much Involves peeling some garlic and opening cans, but of course, you can use fresh tomatoes and pre-soaked beans if you want. The hominy adds a great texture, as does the TVP if you choose to include it. Like most chili it tastes even better the next day and freezes well. Serve with sour cream and sprinkle with a good sharp shredded cheddar.
Provided by Little Tomato
Categories Black Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic in the canola oil in a large sauce pan or small pot.
- Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
- If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
- Garnish with cilantro, shredded cheddar cheese, sour cream.
ZIPPY VEGETARIAN CHILI
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. -Karen Hunt, Bellvue, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 524mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN HOMINY CHILI
Canned white or yellow hominy adds wonderful corn flavor and color. This is even better is it's allowed to sit for a day and get rewarmed. *Serve this chili as "Chili Burritos" by wrapping in tortillas with green onions, shredded sharp cheddar cheese, cilantro, sour cream and salsa for a great 2nd meal!
Provided by TishT
Categories Black Beans
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Pick over the beans for any debris. Rinse the beans and set aside.
- In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
- Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
- Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
- Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
- Can keep covered in the refrigerator for up to 7 days.
VEGETARIAN THREE-BEAN CHILI
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Provided by Rhoda Boone
Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
- Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
- Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
- Do Ahead
- Chili can be made 3 days ahead. Cover and chill.
MILD VEGETARIAN 3-BEAN CHILI
This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.
Provided by SLOW JO
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
- Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 56.1 g, Fat 6.2 g, Fiber 20.1 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1271 mg, Sugar 7.3 g
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
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