Vegetarian Bean Chili Recipe By Tasty Recipes

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VEGETARIAN RED BEAN CHILI



Vegetarian Red Bean Chili image

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

VEGETARIAN BEAN CHILI RECIPE BY TASTY



Vegetarian Bean Chili Recipe by Tasty image

Here's what you need: large carrot, celery, medium white onion, chili powder, cumin, tomato paste, tomato, tomato sauce, vegetable oil, chili beans, kidney bean

Provided by Paul Wefel

Categories     Dinner

Yield 10 servings

Number Of Ingredients 11

1 large carrot, peeled and diced
2 stalks celery, diced
1 medium white onion, diced
1 tablespoon chili powder
1 tablespoon cumin
1 can tomato paste
1 tomato, diced
1 can tomato sauce
2 tablespoons vegetable oil
2 cans chili beans
6 cans kidney bean, (3 cans black beans, 3 cans kidney or 6 cans of any similar beans) - drained

Steps:

  • Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
  • Once the onions are soft, add the carrots and celery and cook for another minute.
  • Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
  • Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
  • Right before serving, stir in the tomato sauce.
  • Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).

Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, Sugar 13 grams

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

INSANELY EASY VEGETARIAN CHILI



Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

VEGETARIAN BAKED BEANS RECIPE BY TASTY



Vegetarian Baked Beans Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, smoked paprika, chili powder, mustard powder, salt, pepper, tomato paste, maple syrup, molasses, low sodium soy sauce, apple cider vinegar, liquid smoke, low sodium vegetable broth, great northern beans

Provided by Rachel Gaewski

Categories     Sides

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon pepper
½ cup tomato paste
¼ cup maple syrup
3 tablespoons molasses
2 tablespoons low sodium soy sauce
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¾ cup low sodium vegetable broth
15 oz great northern beans, 3 cans, drained and rinsed

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
  • Add the garlic and cook for another 2-3 minutes, until fragrant.
  • Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
  • Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
  • Then, add the vegetable broth and stir until smooth, about 1 minute.
  • Add the beans and stir for 1-2 minutes, until evenly coated.
  • Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
  • Stir well and serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY



Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  • Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  • Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  • Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  • Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  • Garnish the cornbread with sliced jalapeño and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

PROTEIN-PACKED CHILI RECIPE BY TASTY



Protein-Packed Chili Recipe by Tasty image

Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 23

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped, seeded
1 teaspoon salt, to taste
¼ teaspoon pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa, rinsed
1 cup red kidney bean, drained
1 cup pinto bean, drained
1 cup black beans, drained
1 cup corn, fresh or frozen
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish

Steps:

  • In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
  • Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  • Cover and reduce to a simmer for 25-30 minutes.
  • Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  • Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams

WHITE BEAN VEGAN CHILI RECIPE BY TASTY



White Bean Vegan Chili Recipe by Tasty image

Here's what you need: navy beans, pinto bean, yellow pepper, onion, garlics, vegetable stock, hominy, green chilli, cumin, oregano, smoked paprika, cayenne, salt

Provided by Joanna Jajack

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 can navy beans
1 can pinto bean
½ cup yellow pepper, chopped
½ onion, chopped
2 garlics, minced
1 cup vegetable stock
½ cup hominy
1 can green chilli
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon smoked paprika
1 teaspoon cayenne, or to taste
salt, to taste

Steps:

  • Sauté onion, peppers, and garlic in oil until softened.
  • Add spices and toast them for a minute. Then, add all other ingredients.
  • Bring to boil, then simmer, covered, for ½ hour.
  • Salt to taste.
  • Garnish with avocado or cilantro if desired. Serve.

Nutrition Facts : Calories 385 calories, Carbohydrate 46 grams, Fat 39 grams, Fiber 9 grams, Protein 11 grams, Sugar 7 grams

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