VEG BEAN CHILI RECIPES

Name: Veg-Head Three-Bean Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons (2 turns around the pan) olive or vegetable oil; 1 medium yellow skinned onion, chopped; 1 large red pepper, seeded and chopped; 1 large green pepper, seeded and chopped; 1 large jalapeno pepper, seeded and chopped; 4 cloves garlic, crushed and chopped; 1 cup pale beer or vegetable stock/broth; 1 (32- ounce) can crushed tomatoes; 1 (14-ounce) can black beans; 1 (14-ounce) can dark red kidney beans; 1 tablespoon ground cumin; 2 tablespoons chili powder; 1 tablespoon cayenne hot pepper sauce, several drops; 1 teaspoon coarse salt; 1 cup spicy vegetarian refried beans; 8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar; Chopped scallions, whites and greens; Diced fresh seeded plum tomato; Blue and red corn tortilla chips or black bean tortilla chips, for dipping

VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD NE…

Veg-Head Three-Bean Chili Recipe | Rachael Ray - Food Ne… image

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

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

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.

THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...

Three Bean and Beef Chili Recipe | Ellie Krieger | Food ... image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

Steps:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 295 calorie, FatContent 8 grams, SaturatedFatContent 2.5 grams, CholesterolContent 37 milligrams, SodiumContent 512 milligrams, CarbohydrateContent 35 grams, FiberContent 10 grams, ProteinContent 22 grams, SugarContent 8 grams

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DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
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Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Calories 327 calories per serving

At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

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This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

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From tasteofhome.com
Reviews 4.3
Total Time 02 hours 00 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 259 calories per serving

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

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DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

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VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

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CLASSIC CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

From tasteofhome.com
Reviews 4.3
Total Time 02 hours 00 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 259 calories per serving

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

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From tasteofhome.com
Reviews 4.3
Total Time 02 hours 00 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 259 calories per serving

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