VEGETARIAN CHILI CROCKPOT RECIPES

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VEGETARIAN BLACK-BEAN CHILI RECIPE | MARTHA STEWART



Vegetarian Black-Bean Chili Recipe | Martha Stewart image

Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Steps:

  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
  • Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

EASY VEGETARIAN CHILI RECIPE | EATINGWELL



Easy Vegetarian Chili Recipe | EatingWell image

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Provided by Carolyn Malcoun

Categories     Healthy Soup Recipes

Total Time 30 minutes

Number Of Ingredients 12

1 tablespoon canola oil
¾ cup finely chopped white onion
½ cup finely chopped red bell pepper
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 (15 ounce) cans low-sodium black beans, rinsed
1 (14 ounce) can diced tomatoes
¼ cup water
½ cup shredded cheese, such as Cheddar or pepper Jack

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
  • Serve the chili sprinkled with cheese.

Nutrition Facts : Calories 311 calories, CarbohydrateContent 38.6 g, CholesterolContent 14.4 mg, FatContent 11.1 g, FiberContent 13.7 g, ProteinContent 16.3 g, SaturatedFatContent 3.2 g, SodiumContent 433.9 mg, SugarContent 4.4 g

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