VEGETARIAN CHILI BRANDS RECIPES

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15 BEAN VEGETARIAN CHILI | HURST BEANS



15 Bean Vegetarian Chili | Hurst Beans image

"The number of people turning to a vegetarian diet is growing quickly. It can help promote weight loss, lower cholesterol, and reduce the risks of heart disease, high blood pressure, diabetes mellitus, and osteoporosis… but who cares about all that if it doesn’t taste good? It’s said that traditional chili absolutely does not contain beans. Well, throw that idea out the window because in this recipe, legumes will be our only protein. To many chili lovers that might be sacrilege, but one taste of this smokey and spicy goodness and even the most passionate meat eaters will come back for seconds."

Provided by HURSTBEANS.COM

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

1 package [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)
4 tbsp. chili powder
10 cups water
1 each of green, red, and yellow peppers
1 medium onion diced
3-4 whole cloves fresh garlic
2 cans diced tomato w/ green chili
1 can stewed tomato
1 can sweet corn
1 can chipotle peppers in sauce
1 can tomato paste
Zest from 1 lime

Steps:

  • Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3” of water. Soak overnight or for at least 8 hours. Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch.
  • Pour the soaked beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.
  • While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4”). Also remove the skin from the garlic by smashing the cloves individually.
  • In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.
  • After 2 hours, the beans should be almost completely tender. Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed), the onion/ pepper mixture, and Hurst’s Chili seasoning packet. Stir to combine and let simmer uncovered for another 15-20 minutes.
  • Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.
  • Serve with a little warm cornbread and a dollop of sour cream… ENJOY!

INSANELY EASY VEGETARIAN CHILI RECIPE | ALLRECIPES



Insanely Easy Vegetarian Chili Recipe | Allrecipes image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

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 15

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1?½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1?½ teaspoons dried oregano
1?½ teaspoons dried basil

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, CarbohydrateContent 29 g, FatContent 3 g, FiberContent 8.1 g, ProteinContent 6.8 g, SaturatedFatContent 0.4 g, SodiumContent 423.3 mg, SugarContent 6.8 g

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