Best 5 Café Brenda Black Bean Vegetable Chili Recipes
**Indulge in a Symphony of Flavors with Brenda's Black Bean Vegetable Chili: A Culinary Journey for the Senses**
Embark on a culinary adventure with Brenda's Black Bean Vegetable Chili, a delectable dish that tantalizes taste buds and nourishes the soul. This hearty and wholesome chili is a symphony of flavors, combining the earthy richness of black beans with a vibrant array of vegetables. Brenda's unique recipe offers two enticing variations: a traditional version and a zesty vegan option. With its tantalizing aroma and explosion of textures, this chili promises a delightful experience for vegetarians, vegans, and meat-lovers alike. Get ready to savor the magic of Brenda's Black Bean Vegetable Chili, a dish that will warm your heart and leave you craving more.
**Recipe 1: Brenda's Traditional Black Bean Vegetable Chili**
This classic recipe forms the foundation of Brenda's chili legacy. It begins with a base of aromatic vegetables, sautéed to perfection until they release their natural sweetness. Black beans, the heart of this chili, add a hearty texture and a boost of plant-based protein. A blend of spices, including chili powder, cumin, and paprika, infuses the chili with a smoky and savory depth of flavor. Tomatoes and vegetable broth create a rich and flavorful broth, while a hint of honey adds a touch of sweetness to balance the spice.
**Recipe 2: Brenda's Zesty Vegan Black Bean Vegetable Chili**
For those seeking a plant-based delight, Brenda's Zesty Vegan Black Bean Vegetable Chili delivers an explosion of flavors without compromising on satisfaction. This vegan variation swaps vegetable broth for a flavorful combination of vegetable stock and coconut milk, creating a creamy and rich base. The addition of poblano peppers brings a mild heat and a touch of smokiness, while a medley of spices, including chipotle powder and smoked paprika, adds a delightful depth of flavor. Fresh cilantro and lime juice lend a refreshing brightness, making this chili a vibrant and tangy treat.
VEGETARIAN BLACK-BEAN CHILI
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 Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
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.
BLACK BEAN QUESADILLA
Provided by Sandra Lee
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
- Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
CAFé BRENDA BLACK BEAN VEGETABLE CHILI
Steps:
- Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
- In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.
- Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
- As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
- Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
VEGETARIAN CHILI WITH BLACK BEANS
Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.
Provided by Gene Payne
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Drain black beans, reserving 1/2 cup liquid. Set aside.
- Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
- Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
- Season to taste with salt and pepper. Ladle chili into bowls to serve.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g
Tips:
- To save time, you can use pre-cooked black beans or another canned variety. However, if you prefer to cook them yourself, remember to soak them overnight or for at least 8 hours before cooking.
- For a spicier chili, add more chili powder, cayenne pepper, or diced jalapeños.
- To make a vegetarian version, omit the chicken broth and use vegetable broth instead.
- If you like a thicker chili, mash some of the beans with a fork before adding them to the pot.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips.
Conclusion:
This Black Bean and Vegetable Chili is a delicious, healthy, and easy-to-make meal that's perfect for a weeknight dinner or a casual gathering with friends. It's also a great way to use up leftover vegetables. So next time you're looking for a simple and satisfying meal, give this recipe a try!
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