Best 2 Vegetarian Bean And Vegetable Chili Recipes

If you're seeking a hearty and flavorful vegetarian meal, look no further than the classic bean and vegetable chili. This versatile dish is packed with protein, fiber, and an array of vitamins and minerals, making it a nutritious and satisfying option for vegetarians and meat-eaters alike. With its combination of beans, vegetables, and spices, vegetarian chili is a feast for the senses, bursting with a symphony of flavors and textures. Whether you prefer a mild or spicy chili, this adaptable recipe can be tailored to your taste preferences. So gather your ingredients, put on your apron, and embark on a culinary journey that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN VEGETABLE AND BEAN CHILI

Vegetarian Vegetable and Bean Chili image

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

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)

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

VEGETARIAN BEAN AND VEGETABLE CHILI

Vegetarian Bean and Vegetable Chili image

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

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 medium carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounces) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups water
1 can (8 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

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:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans: This will add flavor and texture to the chili.
Don't be afraid to experiment with different vegetables: You can add any vegetables that you like to the chili, such as corn, zucchini, or squash.
Use a good quality chili powder: This will make a big difference in the flavor of the chili.
Don't overcook the chili: The longer you cook it, the more the vegetables will break down and the less flavorful the chili will be.
Serve the chili with your favorite toppings: This could include sour cream, cheese, avocado, or chopped cilantro.

Conclusion:

Vegetarian bean and vegetable chili is a delicious and healthy meal that is perfect for a cold night. It is packed with flavor and nutrients, and it is also very easy to make. So next time you are looking for a quick and easy meal, give this recipe a try.