Vegetarian Three Bean Chili Food

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VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

THREE-BEAN VEGETARIAN CHILI



Three-Bean Vegetarian Chili image

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

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

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

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

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

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

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.

3-BEAN VEGETARIAN CHILI (GOYA BEANS)



3-Bean Vegetarian Chili (Goya Beans) image

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.

Provided by the80srule

Categories     Beans

Time 15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

1 (28 ounce) can fire-roasted crushed tomatoes
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheese (cheddar or 4-cheese mexican)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped

Steps:

  • Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
  • Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
  • Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
  • Serve topped with the topping, or with your own if you like.

THREE BEAN MEXICAN CHILLI



Three bean mexican chilli image

A great healthy dish suitable for veggies, vegans and meat eaters alike

Provided by blulou

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  • Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
  • Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  • Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  • Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
  • Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

THREE-BEAN VEGGIE CHILI



Three-Bean Veggie Chili image

I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 22

2 tablespoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1/3 cup tomato paste
4 garlic cloves, minced
4-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cans (14-1/2 ounces each) vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 cup bulgur
1 large carrot, finely shredded
Shredded cheddar cheese, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

Nutrition Facts : Calories 301 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1348mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

This chili is also delicious served over white or brown rice or with warmed tortillas on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves, minced
1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 chipotle chile canned in adobo sauce, minced
1 can (28 ounces) whole plum tomatoes, drained and crushed
1 bay leaf
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 1/2 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
1 avocado, peeled and sliced, for garnish
Lime wedges, for serving

Steps:

  • Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
  • Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

EASY THREE BEAN VEGETARIAN CHILI



Easy Three Bean Vegetarian Chili image

This recipe was originally posted by Zenith. She is no longer active at Recipezaar, but I was and am a huge fan of her recipes, many of which are healthy and low-fat. I've made a close version of this before and it is good. Here are Zenith's original comments: "A quick and easy vegetarian chili. I don't remember where I got this recipe, but I've made it several times, sometimes trying different kinds of beans."

Provided by spatchcock

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced or crushed
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon dried basil
1 cup water
1 -2 tablespoon cider vinegar (optional)

Steps:

  • Spray a large nonstick pot with cooking spray.
  • (Or use oil for sauteing.) Add green pepper, onion and garlic.
  • Saute over medium-high heat for about 5 minutes, or until soft but not brown.
  • Add remaining ingredients.
  • Cover and simmer 15 minutes, stirring occasionally.
  • Serve hot in soup bowls.

MILD VEGETARIAN 3-BEAN CHILI



Mild Vegetarian 3-Bean Chili image

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

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

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

SLOW-COOKER THREE-BEAN VEGETARIAN CHILI



Slow-Cooker Three-Bean Vegetarian Chili image

Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 8

Number Of Ingredients 15

2 cans (14 oz each) vegetable broth
1 cup chopped onion (1 large)
1/4 cup chopped seeded jalapeño chiles
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1/2 cup reduced-fat sour cream
1/2 cup shredded pepper Jack cheese (2 oz)
1/4 cup chopped fresh cilantro

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
  • Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg

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From seriouseats.com


TRIED AND TRUE 3-BEAN VEGETARIAN CHILI - HAPPY FOOD ...
Tried and True 3-Bean Vegetarian Chili. New Recipe - Be the first to Rate! Print Pin Rate. Calories: Author: Holly. Ingredients ½ medium onion , diced 1 can diced tomatoes 1 can tomato sauce 1 can corn 1 can white northern beans 1 can black beans 1 can chili-ready beans 1 package Veggie "Beef" Crumbles (I use Morningstar) 1 cup vegetable broth 1 packet chili …
From happyfoodhealthylife.com


DUX BISTRO - VEGETARIAN 3 BEAN CHILI SOUP CALORIES, CARBS ...
Dux Bistro - Vegetarian 3 Bean Chili Soup. Serving Size : 1 cup (443g) 163 Cal. 64% 28g Carbs. 15% 3g Fat. 21% 9g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,837 cal. 163 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 64g. 3 / 67g left. Sodium 1,412g. 888 / 2,300g left. …
From frontend.myfitnesspal.com


THREE BEAN VEGETARIAN CHILI RECIPE - FOOD FANATIC
Let them change color (not burn) and become fragrant for about less than a minute. Add the onions and garlic. Lower the heat to medium and mix. Cook until the onions begin to soften. Add the poblanos, red peppers, jalapeno, and zucchini. Stir and let the vegetables cook for 10 minutes, covered. Salt to taste.
From foodfanatic.com


VEGETARIAN THREE BEAN CHILI - WILL COOK FOR FRIENDS
Add the oregano, chili powder, cumin, paprika, black pepper, bay leaves, and a big pinch of salt, and cook for another 1-2 minutes to toast the spices. Add the vegetable stock, crushed tomatoes, all of the beans, and the unsweetened cocoa powder. Stir to combine. Bring to a boil, then reduce the heat to low and cover.
From willcookforfriends.com


THREE-BEAN VEGETARIAN CHILI - BETTER HOMES & GARDENS
In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black beans, undrained tomatoes and green chile peppers, beer or broth, chocolate syrup, chili powder, and Cajun seasoning. Advertisement. Step 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Step 3.
From bhg.com


VEGETARIAN 3 BEAN CHILI - MY POCKET KITCHEN
In a large pot heat olive oil to medium heat. Add onions and celery and saute for 10 minutes or until soft and glossy, stirring occasionally and adjusting temperature as needed to avoid browning. Add chili powder (from above), garlic, and salt. Stir and cook for another minute. Add mushrooms.
From mypocketkitchen.com


MY FAMOUS THREE BEAN VEGETARIAN CHILI - A FOODIE STAYS FIT
1 (8 oz) can tomato sauce. 1 large yellow onion, chopped. 3 stalks celery, chopped. 1 red or green bell pepper, chopped. 1 jalapeno, finely diced (to taste…I like things medium spicy, so using half the pepper will do) 1/4 cup (heaping) chili powder. 1 tablespoon Worcestershire sauce. 2 large (or 4 average) garlic cloves, minced.
From afoodiestaysfit.com


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