Vegetarian 5 Bean Chili Recipes

FIVE-BEAN CHILLI

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 14

Five-bean chilli image

Steps:

Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

Ingredients

1½ tbsp rapeseed oil
1 onion , sliced
2 peppers , sliced
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp hot smoked paprika
400g can chopped tomatoes
400g can mixed beans , drained
400g can black beans , drained
pinch of sugar
250g brown rice
½ small bunch coriander , chopped
soured cream or guacamole, to serve (optional)

VEGETARIAN FIVE BEAN CHILI

I had a lot of beans in the pantry and this is how I used them. It turned out tasty, so I am posting here so as not to lose the recipe!

Provided by Targetgirl

Categories Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 17

Vegetarian Five Bean Chili image

Steps:

Spray 5 quart crockpot with non-stick cooking spray.
Combine all ingredients in crockpot and stir to combine well. Cover and cook on low for 6-8 hours.

Ingredients

1 (14 ounce) can cannellini beans, drained and rinsed
1 (14 ounce) can adzuki beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
2 (14 ounce) cans chili beans (do not drain)
1 (14 ounce) can mexicorn, drained
1 (14 ounce) can stewed tomatoes
1 (14 ounce) can diced tomatoes with jalapenos
1 medium onion, diced
1 tablespoon garlic, minced
1 (1 1/4 ounce) envelope reduced-sodium taco seasoning mix
3 tablespoons chili powder
1 teaspoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon oregano
3/4 teaspoon cayenne pepper
1 teaspoon Tabasco jalapeno sauce

VEGETARIAN RED BEAN CHILI

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

Vegetarian Red Bean Chili image

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.

Ingredients

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

FIVE BEAN VEGETARIAN CHILI

Make and share this Five Bean Vegetarian Chili recipe from Food.com.

Provided by Gillian Spence

Categories One Dish Meal

Time 1h

Yield 16 serving(s)

Number Of Ingredients 18

Five Bean Vegetarian Chili image

Steps:

In a large kettle, heat olive oil over medium-low heat. Add onions, garlic and peppers. Cook, stirring occasionally 8 to 10 minutes until vegetables are soft and fragrant.
While vegetables are cooking, rinse lentils in a colander under running water. Add lentils and remaining ingredients to kettle.
Bring to a boil and simmer 30 to 45 minutes, stirring occauntil lentils are tender and chili is rich and thick.
Taste mixture for seasonings. If spicier chili is desired, add additional Tabasco sauce.
Serve with hot corn tortillas.

Nutrition Facts : Calories 182.3, Fat 1.6, SaturatedFat 0.2, Sodium 1142, Carbohydrate 34.1, Fiber 9.2, Sugar 4.3, Protein 9.8

Ingredients

1 teaspoon olive oil
2 yellow onions, chopped
5 garlic cloves, chopped
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 (16 ounce) package lentils
1 (16 ounce) can black-eyed peas
1 (1 1/4 ounce) packet chili seasoning mix
2 tablespoons salt
2 teaspoons oregano
1/2 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon fresh ground pepper
2 (28 ounce) cans diced tomatoes (with liquid)
36 ounces water (2 tomato cans filled)
1 (15 ounce) can black beans, drained
2 (15 ounce) cans garbanzo beans, drained
3 tablespoons Tabasco sauce

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

Vegetarian Black Bean Chili image

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Ingredients

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions