Vegetarian Black Bean Chili Epicurious Recipes

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.

Steps:

• Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Steps:

• Drain black beans, reserving 1/2 cup liquid. Set aside.
• Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
• Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
• Season to taste with salt and pepper. Ladle chili into bowls to serve.

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Steps:

• In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.