Veg Head Three Bean Chili Recipes

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VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike.

Provided by Leslie Criswell

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil or 2 tablespoons vegetable oil (2 turns around the pan)
1 medium yellow onion, chopped
1 large red bell peppers or 1 large green bell pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or 1 cup vegetable stock
1 (32 ounce) can crushed tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces spicy monterey jack cheese or 8 ounces smoked cheddar cheese (2 cups shredded)
chopped scallion, whites and greens
diced fresh seeded plum tomato
red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.
  • Saute for 3 to 5 minutes to soften vegetables.
  • Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt.
  • Thicken chili by stirring in refried beans.
  • Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.
  • Place bowls on charger plates piled with assorted tortilla chips.

NACHO BAKED VEG WITH CRISPY BLACK BEANS



Nacho Baked Veg with Crispy Black Beans image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 22

2 medium sweet potatoes, peeled or washed, each cut into 4 to 6 wedges
1/2 head cauliflower, cut into florets
1 large red onion, cut into 8 to 10 wedges
3 tablespoons olive oil (45 milliliters)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt
One 15-ounce can black beans (540 milliliters), drained and rinsed
1 1/2 to 2 cups grated jalapeño jack cheese or nacho cheese blend
1/2 cup crumbled feta cheese
1 avocado, diced
3 green onions, thinly sliced
Pickled jalapeños
Cilantro
Prepared salsa
Plain Greek yogurt or skyr
Lime wedges
Hot sauce

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
  • In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
  • Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
  • Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
  • Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.

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