NO MEAT CHILI RECIPE RECIPES

Name: No-Meat Chili
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (15 ounce) can light red kidney beans; 1 (15 ounce) can dark red kidney beans; 1 (15 ounce) can black beans; 1 green pepper; 1/4 cup picante sauce; 1 tablespoon oil; 1 (15 ounce) can diced tomatoes; 1 (10 ounce) package frozen corn; 2 teaspoons chili powder; black pepper or cayenne pepper

NO-MEAT CHILI RECIPE - FOOD.COM

No-Meat Chili Recipe - Food.com image

Make and share this No-Meat Chili recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can black beans
1 green pepper
1/4 cup picante sauce
1 tablespoon oil
1 (15 ounce) can diced tomatoes
1 (10 ounce) package frozen corn
2 teaspoons chili powder
black pepper or cayenne pepper

Steps:

Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
Add the chili powder and saute 1 minute more.
Drain the 3 cans of beans.
Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
Season with salt, black pepper, and cayenne pepper to taste.
Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.

Nutrition Facts : Calories 497.2, FatContent 5.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 132.6, CarbohydrateContent 88.7, FiberContent 26.6, SugarContent 4.8, ProteinContent 29

VEGAN CHILI RECIPE | EPICURIOUS

Vegan Chili Recipe | Epicurious image

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

Provided by Tracey Medeiros

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Steps:

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

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NO-MEAT CHILI RECIPE - FOOD.COM

Make and share this No-Meat Chili recipe from Food.com.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 497.2 per serving

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