Twobeanchilivegetarian Recipes

WEEKNIGHT TWO-BEAN CHILI

Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

TWO-BEAN VEGETARIAN CHILI

Two-Bean Vegetarian Chili image

We like the black-bean and chickpea combination, but feel free to use your favorite beans.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
1/4 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 can (14. 5 ounces) stewed tomatoes in juice
1 can (19 ounces) chickpeas, drained and rinsed
1 can (19 ounces) black beans, drained and rinsed
1/2 cup chopped cilantro
Lime wedges, for serving

Steps:

In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

Nutrition Facts : Calories 448 g, Fat 7 g, Fiber 19 g, Protein 21 g

TWO BEAN CHILI (VEGETARIAN)

Two Bean Chili (Vegetarian) image

Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially with cornbread. From Best Kept Secrets of Healthy Cooking by Sandra Woodruff.

Provided by smellyvegetarian

Categories Vegan

Time 40m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup textured vegetable protein
7/8 cup vegetable broth
1 large onion, chopped
1 large green bell pepper, chopped
1 (14 1/2 ounce) can tomatoes, crushed
1 (16 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can pinto beans, drained
2 -3 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
ENJOY!

Nutrition Facts : Calories 189.1, Fat 1.2, SaturatedFat 0.2, Sodium 324, Carbohydrate 36.2, Fiber 11.5, Sugar 5.6, Protein 11.2

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