Vegan Chili With Chickpeas Quinoa And White Beans Recipes
VEGAN QUINOA CHILI
Amazing chili is a great vegan main dish that cooks all in one pot!
Provided by Lady at the Stove
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.
Nutrition Facts : Calories 340 calories, Carbohydrate 62.3 g, Fat 4.7 g, Fiber 15.7 g, Protein 15.4 g, SaturatedFat 0.6 g, Sodium 1379.5 mg, Sugar 7.9 g
20-MINUTE VEGETARIAN WHITE BEAN CHILI
I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 23
Steps:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!
Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving
VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS
This easy vegan chili from Queer Eye's Antoni Porowski has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.
Provided by Antoni Porowski
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
- Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
- Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.
More about "vegan chili with chickpeas quinoa and white beans recipes"
VEGETARIAN CHILI {QUINOA PROTEIN!}
From twopeasandtheirpod.com
Estimated Reading Time 4 mins
- In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
- In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
- Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
EASY VEGETARIAN THREE BEANS CHILI WITH CHICKPEAS RECIPE ...
From chefdehome.com
Cuisine MexicanCategory Main CourseServings 6-8Total Time 40 mins
- Heat oil in a heavy bottom deep pan. Add onion, garlic, bell pepper and saute until onion are soft. (4-5 minutes). Don't let garlic burn.
- Add tomato paste, 1 tsp salt, and all spices (chili spice blend given above) - smoked paprika, chipotle in adobo (minced), cayenne, coriander powder, curry powder, black pepper, and oregano.
- Saute for 1 minute stirring continuously. This step awakens the spices, toasting them and adding lots of flavor to chili.
- Add pureed canned tomatoes, water. rinsed beans and chickpeas. Stir well. Bring to boil on high heat. Reduce heat to medium, cover and simmer for 25 minutes. (stir once or twice in between).
HEALTHY VEGAN WHITE BEAN QUINOA CHILI. - THE PRETTY BEE
From theprettybee.com
4/5 Estimated Reading Time 4 mins
WHITE CHICKPEA CHILI RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Estimated Reading Time 3 mins
- 1. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Stir in the white beans, chickpeas, salsa verde, vegetable broth, cumin, chili powder, oregano, cilantro, and fresh lime juice. Season with salt and black pepper, to taste.
- 3. Simmer chili on low for about 15-20 minutes. Ladle chili into bowls and serve warm. Garnish with toppings of your choice!
THE BEST WHITE BEAN QUINOA CHILI | VEGAN + GF - GOOD FOOD ...
From goodfoodbaddie.com
Estimated Reading Time 6 mins
- Bring a small saucepan or water to a boil. Cover the raw cashews with the boiled water and allow the cashews to soak for at least 15 minutes.
- In a large pot or Dutch Oven over medium heat, add cooking oil and saute the chopped onions until translucent, 2-3 minutes.
VEGAN WHITE CHICKPEA CHILI - MIDWEST FOODIE
From midwestfoodieblog.com
Estimated Reading Time 5 mins
- Add onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
- Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.
- Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
ULTIMATE VEGAN CHILI RECIPE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Estimated Reading Time 4 mins
- Heat a 5-6 quart Dutch Oven or heavy bottomed pot on medium heat, then add the oil ( or water or veggie stock), diced onion and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
- Next add in the garlic, peppers and celery and cook for 5-7 minutes, until veggies are softening, stirring a few times.
- Now add the rest of ingredients to the pot and stir. Bring the Chili to a boil then reduce the heat to a simmer and cover for 25 minutes. Stir once or twice.
- After 25 minutes uncover the Chili and add one soup ladle full of Chili to your Nutra Bullet or Blender and blend until smooth (optional). Add the puree back to the Chili. Stir and Serve.
BEST VEGAN WHITE CHILI - INTENTIONALLY EAT - RECIPES ...
From intentionallyeat.com
- Heat oil in a large pot over medium high heat. Add onion, poblano and jalapeno. Saute, stirring frequently for 5 minutes.
- Add garbanzo beans, cannellini beans, salsa verde, coconut milk and vegetable broth. Stir to combine and bring to a simmer over medium high heat.
- While the chili is rising to a simmer, mix arrowroot powder with 1 tablespoon water making sure there are no lumps.
VEGAN QUINOA AND WHITE BEAN CHILI
From coffeeandquinoa.com
VEGAN THREE-BEAN QUINOA CHILI BY OHMYVEGGIES.COM
From ohmyveggies.com
Estimated Reading Time 4 mins
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion, garlic, and jalapeño, and sauté, stirring frequently, until the onion is just translucent, about 3-5 minutes.
- Add chili powder, cumin, oregano, smoked paprika, and salt. Stir well to ensure spices are well distributed, and sauté for about 1 minute.
VEGAN QUINOA CHILI (DELICIOUS, QUICK & EASY!) - DELIGHTFUL ...
From delightfuladventures.com
Estimated Reading Time 6 mins
- Run the quinoa under water in a strainer until the water flows clear, then cook it in the vegetable stock for about 15 minutes, or according to the package instructions. Drain in a strainer, rinse with cold water, and set aside.
- Slice the pepper and chile in half lengthwise, and remove the seeds. Chop the pepper into bite-sized cubes and finely chop the chile. Peel the onion and garlic and chop finely.
- Heat the oil in a large pan and sauté the pepper, chile, onion, and garlic over medium heat. Add the tomato paste and briefly sauté this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
- Fold corn and kidney beans into the sauce with the quinoa. Let everything continue to simmer for 5 minutes.
CREAMY VEGAN WHITE BEAN CHILI RECIPE - SIMPLY PLANT BASED ...
From simplyplantbasedkitchen.com
Estimated Reading Time 4 mins
- Add onion, garlic, & jalapeno to a large stockpot and water saute on medium heat for 5 minutes.
- Bring to a boil, then lower heat and simmer for 30 minutes, stirring often, until potatoes are tender.
- Top with fresh cilantro before serving. Also great to serve with lime wedges, avocado, or baked tortilla chips!
VEGAN WHITE BEAN CHILI - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5
- In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
- Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
VEGAN WHITE CHILI (GLUTEN FREE, OIL FREE!) ~ VEGGIE INSPIRED
From veggieinspired.com
Estimated Reading Time 3 mins
- Saute the onion, garlic and jalapeño over medium heat in soup pot on the stove for 5-7 minutes.
THE BEST VEGAN CHILI - FEASTING AT HOME
From feastingathome.com
Estimated Reading Time 4 mins
- Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
- Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. I turned up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
- While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
- When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
HEALTHY VEGAN QUINOA CHILI – VEGANGELA - VEGAN RECIPES
From vegangela.com
- Bring vegetable stock to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes. You’ll know it’s ready when little curls stick-out from the grains. Set aside.
- In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onions and garlic, and sauté until tender, about 3 minutes. Add celery and carrot, and sauté until tender, about 3 minutes.
- Add bell pepper, tomatoes, kidney beans, chili powder, oregano and cumin, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally. Stir-in quinoa and corn.
- Serve topped with diced avocado, tofu sour cream, cilantro (fresh coriander), and/or shredded cucumber, and with a side of corn chips or cornbread/corn muffins.
INSTANT POT VEGAN WHITE BEAN QUINOA CHILI - RAINBOW PLANT LIFE
From rainbowplantlife.com
- Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
- Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
- Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
- Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
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