VEG-HEAD THREE-BEAN CHILI
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
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.
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.
3-BEAN VEGETARIAN CHILI (GOYA BEANS)
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
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.
EASY THREE BEAN VEGETARIAN CHILI
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
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.
VEGETARIAN THREE-BEAN CHILI
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
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.
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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