BLACK BEAN, LENTIL, AND TOFU CHILI
Categories Soup/Stew Bean Pepper Tomato Vegetable Super Bowl Low Fat Vegetarian High Fiber Wheat/Gluten-Free Tailgating Healthy Vegan Simmer
Yield 8 bowls
Number Of Ingredients 22
Steps:
- Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Press firmly to release as much water as possible from the tofu. Discard paper towels, crumble tofu and set aside. Preheat oven to 350 degrees. Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, celery, and carrots and cook on medium heat for 5 minutes or until vegetables are soft. Add peppers and cook for 2 minutes more. Add garlic, chili powder, cayenne pepper, and cumin and cook for 1 to 2 minutes. Add corn and pearl onions. If using frozen, cook until vegetables are defrosted. Add broth, wine, black beans, crumbled tofu, tomatoes, tomato paste, Rooster sauce, hot sauce, cocoa powder, and salt or tamari and stir well. Bring to a boil and add lentils. Cover, and reduce heat. Place Dutch oven in a 350 degree oven and simmer, stirring occasionally, until lentils are tender and the chili has thickened, 45 minutes to an hour. Add more broth or water if it's too thick. Salt to taste. Ladle chili into bowls and serve.
BLACK BEAN CHILI
For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 751mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
FANTASTIC BLACK BEAN CHILI
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g
BLACK BEAN AND LENTIL CHILI
Make and share this Black Bean and Lentil Chili recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 27
Steps:
- In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots.
- Saute until the onions have softened, then add the garlic and continue to cook for one minute.
- Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant.
- Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil.
- Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
- Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed.
- Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).
Nutrition Facts : Calories 299.2, Fat 7.1, SaturatedFat 1.1, Sodium 1239.4, Carbohydrate 49.5, Fiber 16.4, Sugar 11.2, Protein 14.8
More about "black bean lentil and tofu chili recipes"
LENTIL CHILI WITH BLACK BEANS | CHEW OUT LOUD
From chewoutloud.com
4.5/5 (21)Calories 289 per servingCategory Dinner, Main
- In a Dutch oven or heavy large pot, heat olive oil over medium high heat. Add onion, carrots, and garlic; stir 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min. Add broth, lentils, tomato paste, and fire-roasted tomatoes with juices. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
- Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are tender and mixture has thickened. If lentils have soaked up most of the liquid, add a bit more broth for your desired consistency. Add salt and pepper to taste.
- Serve with cheddar cheese, tortilla chips, and your choice of garnishes. Sweet cornbread is delicious with this chili.
BLACK BEAN AND LENTIL CHILI - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
4.7/5 (6)Estimated Reading Time 4 mins
- In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
- Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
- Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
- Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
TOFU & BLACK BEAN CHILI FOR MEAL PREPPING - SARAHS VEGAN …
From sarahsveganguide.com
Reviews 1Category Main CourseCuisine MexicanTotal Time 25 mins
- Dice the onion and mince the garlic. Remove the seeds from the chili (or leave them in if you like it spicy!) and mince as well.
- In a large saucepan, saute the onion, garlic and chili for 2-3 minutes. Add water if necessary to prevent burning.
- Next, add in the tomato paste, cumin, paprika, cayenne pepper and chili (optionally, depends on your preferences). Stir and cook for another 1-2 minutes.
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