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.
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.
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
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.
More about "vegetarian 3 bean chili recipes"
VEGETARIAN THREE BEAN CHILI - COOK IT REAL GOOD
From cookitrealgood.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 122 per serving
- Heat oil in a large pot or dutch oven on medium heat. Sauté onion and garlic, stirring regularly, until softened.
- Add carrot, celery and capsicum to the pot and sauté for 3 minutes, stirring regularly, until softened.
- Add spices and mix together with the vegetables, then add tinned tomatoes, stock, tomato paste, beans and corn. Stir well to combine, then let simmer for 15-20 minutes, stirring occasionally. If you find the mixture getting too thick as it simmers away, you may want to add a little more stock.
- Transfer 1.5 cups of chili to a blender and blend until smooth. Pour back into the pot. If you don't have a heat-friendly blender you can alternatively use a stick blender to blend the chili slightly. This step helps thicken the chili and gives it a more authentic consistency.
EASY VEGGIE 3 BEAN CHILI - EASY VEGAN RECIPE - RUNNING …
From runningonrealfood.com
5/5 (7)Total Time 35 minsCategory SoupCalories 272 per serving
- Add the onion, garlic and 2-3 tbsp of water to a large soup pot over medium heat. Cook, stirring often, for 6-7 minutes.
INSTANT POT VEGETARIAN 3 BEAN CHILI - THE KITCHEN GIRL
From thekitchengirl.com
Ratings 31Calories 83 per servingCategory Dinner, Main Course
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Serve warm. Garnish with your favorite chili toppings.Refrigerate in an airtight container up to 5 days.Freeze up to 3 months in a freezer-safe container.To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
3 BEAN VEGAN CHILI RECIPE (HEARTY AND GLUTEN FREE) - LETTUCE VEG …
From lettucevegout.com
THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
From myrecipes.com
EASY 3 BEAN CHILI -- A COUPLE COOKS
From acouplecooks.com
3-BEAN VEGETARIAN CHILI RECIPE - MASHED
From mashed.com
THREE BEAN CHILI - I HEART EATING
From ihearteating.com
3 BEAN CHILI - VEGETARIAN • MY POCKET KITCHEN
From mypocketkitchen.com
EASY THREE BEAN CHILI RECIPE - THE SIMPLE VEGANISTA
From simple-veganista.com
3 BEAN VEGETARIAN CHILI - I HEART VEGETABLES
From iheartvegetables.com
3 BEAN VEGETARIAN CHILI IN THE SLOW COOKER - THE SCHMIDTY WIFE
From theschmidtywife.com
3 BEAN VEGETARIAN CHILI (GLUTEN-FREE, DAIRY-FREE, VEGAN)
From healthyheartyrecipes.com
VEGETARIAN 3 BEAN CHILI RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
From myrecipes.com
THREE BEAN VEGETARIAN CHILI - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
THREE BEAN VEGETARIAN CHILI - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
You'll also love