Vegan Black Bean And Chocolate Chili Recipes

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VEGAN BLACK BEAN CHILI



Vegan Black Bean Chili image

This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!

Provided by Kylie

Categories     Soup

Time 15m

Number Of Ingredients 19

1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15-ounce can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15-ounce cans tomato sauce
2-3 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Fritos
vegan sour cream
fresh chopped cilantro
sliced jalapeno

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
  • Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
  • Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
  • Then add tomato sauce and 2 cups vegetable broth.
  • Cover, turn heat to medium-high and bring to a simmer.
  • Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
  • Stir in the juice of 1 lime and season to taste with salt and pepper.
  • Garnish with Fritos, sour cream, and fresh chopped cilantro.

Nutrition Facts : Calories 284 calories, Sugar 4.2 g, Sodium 909.8 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 15 g, Protein 16.5 g, Cholesterol 0 mg

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

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

½ cup applesauce
1 tablespoon brown sugar
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon dried thyme
1 pinch asafoetida powder
1 (15 ounce) can black beans
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 onion, chopped
1 yellow squash, chopped
2 carrots, chopped
1 sweet potato, peeled and diced
1 cup chopped fresh mushrooms
1 quart water, or as needed

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

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

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

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

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.

BLACK BEAN AND CHOCOLATE CHILI



Black Bean and Chocolate Chili image

I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.

Provided by Kozmic Blues

Categories     Black Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
1 tablespoon cumin
2 teaspoons oregano
1/2 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
1 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers (red and green are nice)
2 (14 1/2 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
tofu sour cream or scallion, for serving

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
  • Add the celery and chile, cover and cook for another five minutes more.
  • Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
  • Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
  • Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
  • Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

VEGETARIAN CHILI WITH BLACK BEANS



Vegetarian Chili with Black Beans image

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Provided by Gene Payne

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 50m

Yield 6

Number Of Ingredients 11

3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Drain black beans, reserving 1/2 cup liquid. Set aside.
  • Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
  • Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
  • Season to taste with salt and pepper. Ladle chili into bowls to serve.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g

BLACK BEAN CHILI



Black Bean Chili image

This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It's vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.

Provided by Jeanine Donofrio

Categories     Main Course     Soup

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 medium white onion (chopped)
1 red bell pepper (diced)
1½ teaspoons sea salt
3 garlic cloves (minced)
3 tablespoons chili powder*
3 cups cooked black beans (plus 1 cup of their liquid (amount in 2 cans beans))
1 (14-ounce) can diced fire-roasted tomatoes
1 (4-ounce) can green chiles, no need to drain
1 teaspoon maple syrup
Freshly ground black pepper
1 tablespoon fresh lime juice (plus wedges for serving)
¼ teaspoon cayenne (optional)
Sour cream or Greek yogurt
Avocado
Sliced serranos or jalapeños
Cilantro
Pickled onions
Tortilla chips

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
  • Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
  • Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.

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