VEGETARIAN BEAN CHILI RECIPE - BON APPéTIT
Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.
Provided by Sarah Jampel
Yield 4–6 servings
Number Of Ingredients 15
Steps:
- Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.
- Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.
- Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.
- Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.
- Add beans, 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 5 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until soup has reduced slightly and flavors have melded, 30–35 minutes. Mash about one-quarter of beans with the back of a wooden spoon or potato masher—this will make the soup thicker and creamier. Stir in 1 cup Fritos (or 1 cup crushed tortilla chips) and cook, stirring occasionally, until softened, 1–2 minutes. Squeeze in juice of 1 lime half, then taste for salt (you may need to add as much as 2 tsp.).
- Cut remaining 1 lime half into 4 wedges. Slice 1 avocado in half, carefully remove pit, then crosshatch flesh in its shell. Scoop out flesh with a spoon.
- Divide soup among bowls. Top with ½ cup sour cream, avocado, reserved cilantro leaves and chopped onion, and remaining ½ cup Fritos. Season with pepper.
VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD N…
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
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 19
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.
More about "recipe vegetarian chili recipes"
VEGETARIAN BEAN CHILI RECIPE - BON APPéTIT
Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Divide soup among bowls. Top with ½ cup sour cream, avocado, reserved cilantro leaves and chopped onion, and remaining ½ cup Fritos. Season with pepper.
See details
VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD N…
This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.
From foodnetwork.com
Reviews 4.8
Total Time 25 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.8
Total Time 25 minutes
Category main-dish
Cuisine american
- 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.
See details
CHILI RECIPES - MARTHA STEWART
Get creative with these chili recipes that can be eaten as a main course or served as a barbecue side dish. ... For a filling, satisfying plant-based meal, try making one of these comforting vegetarian chili, soup, or stew recipes…
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VEGETARIAN BLACK-BEAN CHILI RECIPE - MARTHA STEWART
Lunch Recipes; Vegetarian Black-Bean Chili; Vegetarian Black-Bean Chili. Rating: 3.76 stars. 452 Ratings. 5 star values: 127 ; 4 star values: 154 ; 3 star values: 118 ; 2 star values ... home. We live twenty miles from town, so we make do or do without. Be aware that this makes enough for 6-8. I cut the recipe …
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VEGETARIAN BUTTERNUT SQUASH CHILI RECIPE RECIPE | EATINGWELL
This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt …
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CHILI RECIPES | MARTHA STEWART
Get creative with these chili recipes that can be eaten as a main course or served as a barbecue side dish. ... For a filling, satisfying plant-based meal, try making one of these comforting vegetarian chili, soup, or stew recipes…
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CHUNKY BEEF CHILI RECIPE | MYRECIPES
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VEGETARIAN BUTTERNUT SQUASH CHILI RECIPE RECIPE | EATINGWELL
This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt …
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Get creative with these chili recipes that can be eaten as a main course or served as a barbecue side dish. ... For a filling, satisfying plant-based meal, try making one of these comforting vegetarian chili, soup, or stew recipes…
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CHUNKY BEEF CHILI RECIPE | MYRECIPES
I did add more spice since I could tell from the recipe it wouldn't be very spicy. I recommend 3 tablespoons of chili powder (instead of 2) and 2 small cans of diced green chiles for more kick. But if you don't need the spice, and are looking for a great non-bean chili recipe, this is perfect! It's going to be my go-to chili …
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