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
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.
THREE-BEAN VEGGIE CHILI
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
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.
VEG-HEAD THREE-BEAN CHILI
This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.
Provided by Leslie Criswell
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
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 AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
VEGETABLE BEAN CHILI
Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.
Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 863mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SLOW-COOKER THREE-BEAN VEGETARIAN CHILI
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
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
VEGETABLE & BEAN CHILLI
This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- Add the sweetcorn and beans, and cook for a further 10 mins.
Nutrition Facts : Calories 361 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.34 milligram of sodium
VEG-HEAD THREE-BEAN CHILI
Steps:
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3-5 minutes to soften vegetables. Deglaze pan with beet or broth, add tomatoes and beans, 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 5-10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with tortilla chips.
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