Vegetarian Bean Chili Recipe By Tasty

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.

Steps:

• Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
• Once the onions are soft, add the carrots and celery and cook for another minute.
• Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
• Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
• Right before serving, stir in the tomato sauce.
• Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).

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).

Steps:

• Sauté onion, peppers, and garlic in oil until softened.
• Add spices and toast them for a minute. Then, add all other ingredients.
• Bring to boil, then simmer, covered, for ½ hour.
• Salt to taste.
• Garnish with avocado or cilantro if desired. Serve.

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.