VEGETARIAN BLACK BEAN AND CORN CHILI
Steps:
- Gather the ingredients.
- Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.
- Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.
- Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate. Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.
- While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.
- Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.
- Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.
Nutrition Facts : Calories 360 kcal, Carbohydrate 59 g, Cholesterol 0 mg, Fiber 15 g, Protein 13 g, SaturatedFat 2 g, Sodium 1838 mg, Sugar 11 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGETARIAN BLACK-BEAN CHILI
Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
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.
VEGETARIAN BLACK BEAN CHILI
Make and share this Vegetarian Black Bean Chili recipe from Food.com.
Provided by SweetySJD
Categories Black Beans
Time 40m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, saute onions in oil for 5 minutes.
- Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
- Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.
BLACK BEAN CHILLI
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium
VEGETABLE CHILI WITH BLACK BEANS
This Vegetable Chili with Black Beans will warm you to the bones! It's so good, and super healthy, too (shhh!!). You will be amazed at how delicious this vegetarian chili is. Veggies, corn, and black beans make the perfect flavor combo!
Provided by Kris Longwell
Categories Appetizer or Soup
Time 55m
Number Of Ingredients 20
Steps:
- Heat the oil in a large sauce pan, or pot (a Dutch oven) or medium heat.
- Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
- Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
- Add the chili powder, cumin, oregano, cayenne and stir well.
- Add the vegetable stock.
- Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
- Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
- Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
- Stir in the cilantro.
- Serve with Monterey jack cheese and scallions sprinkled on top.
Nutrition Facts : Calories 113 kcal, Carbohydrate 15 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 872 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
VEGETARIAN CHILI WITH BLACK AND WHITE BEANS
Black and white beans, chili spices, and a robust undertone pull it all together in this comfort food classic.
Provided by Holly McCarthy
Time 40m
Number Of Ingredients 18
Steps:
- Dice/mince the vegetables (white onion, green bell pepper, garlic).
- In a large pot on medium heat, add 2 tbsp of olive oil. Add the vegetables to the oil and saute for 2-5 minutes until garlic is golden brown and onion/pepper are tender.
- To the same pot, add the rest of the ingredients: beans, green chilis, roasted tomatoes, tomato paste, chili powder, coriander, cumin, vegetable broth, hot sauce, and brown sugar. Adjust the herbs to taste if you would like it spicier or sweeter.
- Allow the chili to come to a boil and reduce heat to a low simmer. Let the chili simmer for another 25-35 minutes.
- Serve warm with cornbread or biscuits. Sprinkle green onions on top.
VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT
Steps:
- Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
- Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
- Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
CAFé BRENDA BLACK BEAN VEGETABLE CHILI
Steps:
- Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
- In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.
- Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
- As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
- Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.
BLACK BEAN CHILI
This is a very good chili. You can make it spicier if you like by adding more jalepeno, habnero, or some cayenne, but I like it just like this.
Provided by paula giles
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil. Cook chorizo; drain.
- Cook ground beef and pork together; drain 1 tablespoon oil.
- Cook vegetables about 5 minutes.
- Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
- Stir in beans and corn. Cook 15 minutes longer.
- Serve with warm corn tortillas and butter or cornbread.
Nutrition Facts : Calories 1734.5, Fat 136.4, SaturatedFat 53.8, Cholesterol 260.8, Sodium 1845.2, Carbohydrate 63.5, Fiber 16, Sugar 8.4, Protein 62.2
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