Best 8 Vegetarian Black Bean Chili With Orange And Cumin Recipes
Vegetarian black bean chili is a delicious and hearty dish that is perfect for a cold winter day. This recipe adds a unique twist to the classic chili recipe by using oranges and cumin as key ingredients. The oranges add a refreshing brightness to the chili, while the cumin adds a warm, earthy flavor. The result is a chili that is both flavorful and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
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.
VEGETARIAN BLACK BEAN CHILI WITH ORANGE AND CUMIN
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Sauté Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Orange Family Reunion Low Cholesterol Potluck Bon Appétit
Yield Makes 4 servings (plus leftovers)
Number Of Ingredients 12
Steps:
- Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.
VEGETARIAN BLACK BEAN CHILI WITH ORANGE & CUMIN
This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus.
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges.
- Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice (and, if using, the chocolate and mustard).
- Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.
Nutrition Facts : Calories 335.5, Fat 6.1, SaturatedFat 0.9, Sodium 1169.7, Carbohydrate 58.7, Fiber 20.2, Sugar 11.7, Protein 15.9
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
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.
VEGETARIAN BLACK BEAN CHILI
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
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
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
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
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful spices, and a rich vegetable broth will make a big difference in the final dish.
- Don't be afraid to experiment: There are many variations on this recipe, so feel free to add or omit ingredients to suit your taste.
- Make it ahead of time: Chili is even better the next day, so it's a great make-ahead meal.
- Serve with your favorite toppings: Some popular options include shredded cheese, sour cream, avocado, and cilantro.
Conclusion:
This vegetarian black bean chili is a delicious, hearty, and satisfying meal that's perfect for a cold night. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy weeknight meal, give this chili a try. You won't be disappointed!
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