Vegetarian Vegetable And Bean Chili Recipes

THREE-BEAN VEGETARIAN CHILI

Hearty, meatless chili with plenty of veggies.

Provided by ChefBillT

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 17

Three-Bean Vegetarian Chili image

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).

Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g

Ingredients

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

VEGETARIAN BEAN AND RICE CHILI

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings.

Number Of Ingredients 12

Vegetarian Bean and Rice Chili image

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

VEGETARIAN VEGETABLE AND BEAN CHILI

When it feels like your pantry is bare, but you've got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it'll make you feel like you've made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won't miss the meat one bit, and you certainly won't need a side either. So save this recipe now and it'll be there to help you out of a future dinner jam.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Vegetarian Vegetable and Bean Chili image

Steps:

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 0 mg, Fat 1/2, Fiber 16 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 0 g

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 cups frozen corn
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
3 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

VEGETABLE BEAN CHILI

Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

Vegetable Bean Chili image

Steps:

In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.

Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 863mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

VEGETABLE AND BEAN CHILI

Categories Bean Vegetable Sauté Vegetarian High Fiber Fall Winter Healthy Vegan Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable and Bean Chili image

Steps:

Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.

Ingredients

2 large onions (1 pound), coarsely chopped
1 green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, finely chopped
1/2 fresh jalapeño chile, finely chopped (including seeds)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
28-ounce can whole tomatoes, coarsely chopped, with juice
2 zucchini, cut into 1/2-inch cubes
2 (15-ounce) cans kidney beans, rinsed
1 tablespoon chopped semisweet chocolate
3 tablespoons chopped fresh cilantro

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

Mild Vegetarian 3-Bean Chili image

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

Ingredients

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

VEGETABLE & BEAN CHILLI

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

Provided by Good Food team

Categories Main course, Supper

Time 45m

Number Of Ingredients 14

Vegetable & bean chilli image

Steps:

Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
Add the sweetcorn and beans, and cook for a further 10 mins.

Nutrition Facts : Calories 361 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.34 milligram of sodium

Ingredients

1tbsp olive oil
1 clove garlic , finely chopped
ginger , finely chopped
1 large onion , chopped
2 courgettes , diced
1 red pepper , deseeded and chopped
1 yellow pepper , deseeded and chopped
1tbsp chilli powder
100g red lentils , washed and drained
1tbsp tomato purée
2x cans chopped tomatoes
195g can sweetcorn , drained
420g can butter beans , drained
400g can kidney beans in water, drained

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In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
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Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

Vegetarian Vegetable And Bean Chili Recipes

THREE-BEAN VEGETARIAN CHILI

Hearty, meatless chili with plenty of veggies.

VEGETARIAN BEAN AND RICE CHILI

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

VEGETARIAN VEGETABLE AND BEAN CHILI

VEGETABLE BEAN CHILI

Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland

VEGETABLE AND BEAN CHILI

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.

VEGETABLE & BEAN CHILLI

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

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