Best 4 Vegetable Bean Chili Recipes
In the realm of culinary delights, vegetable bean chili occupies a prime position as a nourishing and delectable dish. This hearty stew perfectly captures the essence of comfort food by blending an array of wholesome vegetables, tender beans, and a symphony of spices that warm the soul. Join us on this culinary journey as we explore the secrets to crafting the ultimate vegetable bean chili, promising to tantalize your taste buds and satisfy your cravings for a satisfying and flavorful meal.
Here are our top 4 tried and tested recipes!
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
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
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
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
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.
VEGETARIAN BEAN AND VEGETABLE CHILI
This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
Nutrition Facts :
Tips:
- Choose the right beans: Different beans have different textures and flavors, so choose the ones that you like best. Some popular choices for chili include kidney beans, black beans, pinto beans, and white beans.
- Soak your beans: Soaking your beans overnight before cooking will help them to cook more evenly and reduce the cooking time.
- Use a variety of vegetables: The more vegetables you add to your chili, the more nutritious and flavorful it will be. Some good choices include onions, peppers, tomatoes, carrots, and celery.
- Don't be afraid to experiment with spices: Chili is a great dish to experiment with different spices. Some popular choices include chili powder, cumin, garlic powder, and paprika. You can also add a touch of heat with cayenne pepper or chipotle powder.
- Let your chili simmer: The longer you simmer your chili, the more flavorful it will be. Simmer it for at least 30 minutes, or even longer if you have the time.
- Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular choices include cheese, sour cream, avocado, and cilantro.
Conclusion:
Vegetable bean chili is a delicious, nutritious, and easy-to-make dish that is perfect for a cold night. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful chili that the whole family will enjoy. So next time you're looking for a quick and easy meal, give vegetable bean chili a try. You won't be disappointed!
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