Best 3 Lafd Engine Co No 28s Vegetarian Black Bean Chili Recipes

"LAFD Engine Co. No. 28's Vegetarian Black Bean Chili" is a savory and satisfying dish that combines the bold flavors of black beans, spices, and vegetables. This hearty chili is perfect for a chilly day or a gathering with friends and family. It is a great way to enjoy the flavors of classic chili without the meat, and it is also a good source of protein and fiber. The recipe is easy to follow and can be tailored to your own taste preferences, making it a versatile and enjoyable meal.

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VEGETARIAN CHILI WITH BLACK BEANS

Vegetarian Chili with Black Beans image

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Provided by Gene Payne

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.

Provided by AEMACIVOR

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 20

Ingredients

½ cup applesauce
1 tablespoon brown sugar
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon dried thyme
1 pinch asafoetida powder
1 (15 ounce) can black beans
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 onion, chopped
1 yellow squash, chopped
2 carrots, chopped
1 sweet potato, peeled and diced
1 cup chopped fresh mushrooms
1 quart water, or as needed

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.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 4.6 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 259.4 mg, Sugar 10.7 g

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

Make and share this Vegetarian Black Bean Chili recipe from Food.com.

Provided by Lumberjackie

Categories Black Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 large carrot, chopped
1 jalapeno pepper, seeded and minced
1 sweet green pepper, chopped
3 large tomatoes, chopped (about 3 cups)
2 (19 ounce) cans black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crumbled dried rosemary
1 teaspoon salt

Steps:

In a large saucepan, heat oil over medium heat. Cook garlic, onion, carrot, jalapeno, and green pepper, stirring often, for 5 minutes or until softened.
Stir in tomatoes, beans, chili powder, cumin, and rosemary. Bring to a boil.
Reduce heat, and simmer for 20 minutes. Season with salt.
Serve garnished with: grated cucumber, sour cream or plain yogurt, grated cheddar cheese.

Nutrition Facts : Calories 447.1, Fat 5.8, SaturatedFat 1, Sodium 625.3, Carbohydrate 77.2, Fiber 27.4, Sugar 6.6, Protein 26.2

Tips:

Start with a flavorful base: Use a combination of vegetable broth, diced tomatoes, and spices like chili powder, cumin, and paprika to create a rich and flavorful base for your chili.
Don't be afraid to add vegetables: This recipe calls for bell peppers, corn, and zucchini, but you can add any vegetables you like. Some other good options include carrots, celery, and mushrooms.
Use a variety of beans: This recipe uses black beans, but you can use any type of beans you like. Some other good options include kidney beans, pinto beans, or lentils.
Add some heat: If you like your chili spicy, add some chopped jalapeño peppers or a pinch of cayenne pepper. You can also add some chopped cilantro or sour cream to taste.
Let the chili simmer: The longer you simmer the chili, the more flavorful it will be. Simmer it for at least 30 minutes, or up to 2 hours.

Conclusion:

This vegetarian black bean chili is a delicious and hearty meal that's perfect for a cold night. It's also a great way to use up leftover vegetables. Serve it with your favorite toppings, such as sour cream, avocado, or shredded cheese.