4 BEAN VEGETARIAN CHILI RECIPES

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI | ALLRECIPES

Sarah's Award-Winning Vegetarian 4-Bean Chili | Allrecipes image

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Provided by sarahamidon

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1?½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
? cup chopped fresh cilantro, or more to taste

Steps:

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, and cannellini beans. Stir to combine.
Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
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 immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts : Calories 344.3 calories, CarbohydrateContent 59.9 g, FatContent 4.9 g, FiberContent 16.7 g, ProteinContent 17.6 g, SaturatedFatContent 0.5 g, SodiumContent 1211.5 mg, SugarContent 11.4 g

FAST FOUR-BEAN VEGETARIAN CHILI RECIPE - FOOD.COM

Fast Four-Bean Vegetarian Chili Recipe - Food.com image

This is a yummy and meatless chili recipe that I found in a magazine years ago. I've tweaked it gradually to suit my taste. Optional condiments such as chopped cilantro, low-fat sour cream and chopped green onion make a nice addition.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 1-1/2 cup, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cups chopped onions
4 garlic cloves, minced
3 cups water, divided
1 cup red wine
2 tablespoons sugar
2 tablespoons chili powder
1 tablespoon ground cumin
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans or 1 (15 ounce) can other white beans, rinsed and drained
1 (6 ounce) can tomato paste
1/2 cup shredded low-fat cheddar cheese

Steps:

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 2 cups water, 1 cup wine and the next 8 ingredients (through cannellini beans), stirring to combine.
Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
Top each serving with shredded cheese and other condiments as desired.

Nutrition Facts : Calories 367.8, FatContent 4.3, SaturatedFatContent 0.9, CholesterolContent 1.5, SodiumContent 780, CarbohydrateContent 62.7, FiberContent 15, SugarContent 12.8, ProteinContent 18.3

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