Sarahs Award Winning Vegetarian 4 Bean Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST VEGETARIAN CHILI EVER



The Best Vegetarian Chili Ever image

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Chili     Dinner     Gluten Free     Grain Free     Nut Free     Vegan     Vegetarian

Time 1h

Number Of Ingredients 27

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

Steps:

  • Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
  • Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  • Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
  • Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g

VEGETARIAN CHILI WITH WINTER VEGETABLES



Vegetarian Chili With Winter Vegetables image

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

Steps:

  • Heat the beans on top of the stove in a large soup pot or Dutch oven.
  • Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
  • Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
  • Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

CONTEST-WINNING VEGETARIAN CHILI



Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

More about "sarahs award winning vegetarian 4 bean chili recipes"

THE BEST VEGETARIAN BEAN CHILI RECIPE - SERIOUS EATS

From seriouseats.com
4.8/5 (31)
Total Time 2 hrs 5 mins
Category Entree, Chili, Mains
Published Jan 30, 2012


BEST VEGETARIAN CHILI | AMERICA'S TEST KITCHEN RECIPE
Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes.
From americastestkitchen.com


THE BEST VEGETARIAN CHILI RECIPE - AMBITIOUS KITCHEN
This vegetarian chili recipe is SO easy and packed with plant-based protein! Ingredients you'll need. Onion, carrot, red bell pepper, mild green chiles, corn & sweet potato ... oregano, garlic …
From ambitiouskitchen.com


AWARD WINNING VEGETARIAN CHILI - CROCK POT - RUNNING …
Nov 4, 2020 My Award Winning Vegetarian Chili won a chili cook-off, beating all of the meat based competitors! ... Sarah- A Whisk and Two Wands says. September 07, 2016 at 12:30 pm ... they really don't but oh well lol)! #2) this …
From runninginaskirt.com


VEGETARIAN CHILI MAC - I HEART VEGETABLES
Oct 26, 2024 Add onion and sauté for 3-4 minutes until softened. Add the bell pepper, cooking for another 3-4 minutes until softened. Stir in the garlic, chili powder, cumin, paprika, and oregano and continue to cook for one minute. …
From iheartvegetables.com


AWARD WINNING PLANT BASED CHILI - CHEF JULIA
Heat a large pot or set the Instant Pot on saute. Place the onions in the pot with 1/4 cup water and cook until the onions have softened, about 5 minutes. Add the garlic and mushrooms (if using) and cook for a couple more minutes. Add all …
From chef-julia.com


20 VEGETARIAN CHILI RECIPES FOR HEARTY MEATLESS MEALS - FOOD …
Dec 1, 2022 Packed with nutritious beans like white beans, kidney beans, lima beans and black beans, this chili recipe couldn’t get any more hearty. Minced pickled jalapeno adds a …
From foodnetwork.com


SARAHS AWARD WINNING VEGETARIAN 4 BEAN CHILI RECIPES
1 14.5 oz canned garbanzo beans (rinsed and drained) 2 14.5 oz canned black beans (rinsed and drained) 2 - 14.5 14.5 oz canned diced fire-roasted tomato with garlic: 1 4 oz canned …
From tfrecipes.com


HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
Oct 4, 2024 In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt.
From cookieandkate.com


SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI - MASTER RECIPES
Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes. Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, …
From master-recipes.com


SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI RECIPE
Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve …
From easycookfind.com


VEGETARIAN CHILI | AMERICA'S TEST KITCHEN RECIPE
Stir in pinto, black, and kidney beans; barley; mushrooms; chile puree; and 2½ cups water. Bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until barley is tender, 35 to 45 minutes. Let sit off heat for 10 …
From americastestkitchen.com


4 BEAN CHILI RECIPE (VEGETARIAN OR VEGAN)
Aug 7, 2013 This ingredient list for this 4 bean chili is simple & preparation couldn't be quicker. Four kinds of beans mean a protein power-punch in every serving. ... 4 Bean Chili Recipe (Vegetarian or Vegan) By Larissa Galenes / …
From vegetarianzen.com


30-MINUTE BLACK BEAN CHILI RECIPE - LIVE EAT LEARN
Oct 12, 2023 Vegetarian food blogger Sarah Bond shares her secret to the best black bean chili recipe packed with hearty flavor and ready in 30 minutes!) ... Award-Winning (Meatless) Taco Soup. 20 mins. Thai Coconut Curry With …
From liveeatlearn.com


ULTIMATE VEGAN CHILI - NORA COOKS
May 10, 2023 Use vegan beef instead: May omit the tofu crumbles if desired, or replace them with vegan beef crumbles (such as Gardein brand or Beyond Meat). Sauté the ground meat with the onion, then add the garlic and continue with …
From noracooks.com


ONE-POT VEGAN CHILI MAC - SARAH'S VEGAN KITCHEN
2 days ago Chili spices. Paprika, chili powder, ground cumin, garlic and onion powder. Chili beans. These pinto beans come in a tasty sauce that really enhances the flavor of the dish. …
From sarahsvegankitchen.com


THE BEST VEGETARIAN CHILI RECIPE - SHE LIKES FOOD
Feb 20, 2020 Heat a large pot over medium heat and all olive oil, onion, bell peppers, zucchini, and carrot. Season with a pinch of salt and pepper and let cook, covered until softened, about 10 minutes.
From shelikesfood.com


NO BEANS CHILI (MADE IN ONE POT) - LENA'S KITCHEN
Oct 4, 2024 Instructions. Brown the Beef: Heat a heavy-bottomed Dutch oven over medium-high heat.Add the ground beef and brown for about 3 minutes, stirring often to ensure even cooking. Once browned, use a slotted spoon to …
From lenaskitchenblog.com


SARAH'S AWARD-WINNING VEGETARIAN FOUR-BEAN CHILI RECIPE | EGUSTO
Bring the chili to a vigorous boil and simmer for 20 minutes. Add fresh cilantro before serving or keep warm until ready, garnishing with cilantro just before presenting. Jul 21, 2024
From egusto.co


Related Search