Best 5 Fast Four Bean Vegetarian Chili Recipes
**Indulge in a symphony of flavors with our hearty Four Bean Vegetarian Chili, a delightful plant-based dish brimming with wholesome ingredients and bold flavors.**
This vegetarian chili showcases a medley of four distinct beans - kidney, black, pinto, and cannellini - each contributing a unique texture and flavor to the hearty ensemble. Simmered in a rich tomato broth infused with an array of aromatic spices, this chili delivers a symphony of flavors that will tantalize your taste buds. Served atop a bed of fluffy rice or nestled within a warm tortilla, this chili promises a satisfying meal that nourishes both the body and soul.
**Additional Recipe Ideas:**
- **Classic Vegetarian Chili:** Delight in a comforting and timeless recipe, featuring a blend of beans, vegetables, and spices, simmered to perfection in a flavorful tomato broth.
- **Easy Black Bean Chili:** Discover a quick and effortless option, showcasing the robust flavors of black beans alongside a medley of vegetables, creating a satisfying and wholesome bowl of chili.
- **Sweet Potato and Black Bean Chili:** Embark on a culinary journey with this unique chili, combining the natural sweetness of roasted sweet potatoes with the hearty texture of black beans, resulting in a delectable and nutritious dish.
- **Loaded Baked Potato Chili:** Indulge in a hearty and indulgent chili, featuring tender potatoes, melted cheese, and a variety of toppings, offering a delightful twist on the classic baked potato experience.
- **Slow Cooker Turkey Chili:** Experience the convenience of a slow-cooked chili, featuring tender turkey, a blend of beans, and a rich broth, simmering effortlessly in your slow cooker for a delectable and hassle-free meal.
INSANELY EASY VEGETARIAN CHILI
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
Time 55m
Yield 8
Number Of Ingredients 15
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, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
FAST FOUR-BEAN VEGETARIAN CHILI
This is a yummy and meatless chili recipe that I found in a magazine years ago. I've tweaked it gradually to suit my taste. Optional condiments such as chopped cilantro, low-fat sour cream and chopped green onion make a nice addition.
Provided by Bizzy-Bee
Categories Stew
Time 30m
Yield 8 1-1/2 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 2 cups water, 1 cup wine and the next 8 ingredients (through cannellini beans), stirring to combine.
- Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
- Top each serving with shredded cheese and other condiments as desired.
Nutrition Facts : Calories 367.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.5, Sodium 780, Carbohydrate 62.7, Fiber 15, Sugar 12.8, Protein 18.3
SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI
A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.
Provided by sarahamidon
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
- Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
- Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
- Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g
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.
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
Tips:
- To save time, use canned beans. If using dried beans, soak them overnight before cooking.
- Use a large pot or Dutch oven to make the chili. This will allow the flavors to meld and develop.
- Don't be afraid to experiment with different types of beans. You can use any combination of black beans, kidney beans, pinto beans, or white beans.
- Add some chopped vegetables to the chili for extra nutrition. Good options include onions, peppers, carrots, and celery.
- Season the chili to taste with salt, pepper, and chili powder. You can also add other spices, such as cumin, oregano, or paprika.
- Serve the chili with your favorite toppings. Good options include shredded cheese, sour cream, avocado, or chopped cilantro.
Conclusion:
This four-bean vegetarian chili is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying chili that the whole family will enjoy.
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