Best 4 Spicy Two Bean Vegetarian Chili Recipes

**Savor the Bold and Wholesome: A Culinary Journey into Spicy Two-Bean Vegetarian Chili**

Embark on a tantalizing culinary adventure with our Spicy Two-Bean Vegetarian Chili, a symphony of flavors that will awaken your taste buds and warm your soul. This delectable dish is a harmonious blend of hearty beans, vibrant spices, and a touch of heat that will leave you craving more. Whether you're a seasoned vegetarian, a flexitarian exploring new culinary horizons, or simply a lover of bold and flavorful cuisine, this chili is sure to become a favorite.

Our recipe collection features a variety of enticing variations, each offering a unique twist on the classic chili experience. From the traditional Two-Bean Chili, brimming with black beans and kidney beans, to the smoky Chipotle Chili, infused with the rich flavor of chipotle peppers, and the hearty Lentil Chili, packed with nutritious lentils and a medley of vegetables, there's a chili variation to suit every palate.

Indulge in the vibrant Two-Bean Chili, a symphony of black beans and kidney beans simmered in a fragrant tomato broth, kissed with a hint of spice. The Chipotle Chili tantalizes with its smoky, earthy notes, while the Lentil Chili offers a hearty and wholesome twist, packed with protein and fiber.

But our culinary journey doesn't end there. We've also included a tantalizing Cornbread recipe, the perfect accompaniment to any chili. With its golden crust and fluffy interior, this cornbread will elevate your chili experience to new heights.

So, gather your ingredients, ignite your culinary passion, and embark on a delightful journey of flavors with our Spicy Two-Bean Vegetarian Chili and its enticing recipe variations. Let your taste buds dance with joy as you savor each spoonful of this delectable dish, made with love and crafted to perfection.

Let's cook with our recipes!

SPICY VEGETARIAN CHILI

Spicy Vegetarian Chili image

This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)

Provided by Isabel Eats

Categories Soup

Time 1h40m

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 yellow onion, (finely chopped)
1 red bell pepper, (finely chopped)
2 carrots, (peeled and chopped)
2 celery stalk, (finely chopped)
2 serrano chile, (finely chopped )
2 teaspoons minced garlic ((about 4 cloves))
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 15-ounce can dark red kidney beans, (drained and rinsed)
1 15-ounce can black beans, (drained and rinsed)
2 tablespoons your favorite spicy hot sauce
1 tablespoon fresh lime juice
shredded cheese, sour cream, cilantro, hot sauce

Steps:

Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 g

THE BEST VEGETARIAN CHILI EVER

The Best Vegetarian Chili Ever image

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian

Time 1h

Number Of Ingredients 27

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

Steps:

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g

SPICY TWO-BEAN CHILI

Spicy Two-Bean Chili image

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 11 servings.

Number Of Ingredients 19

Ingredients

2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup lime juice
6 tablespoons cornmeal
1/4 cup chili powder
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons rubbed sage
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice
Shredded cheddar cheese

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein.

SPICY TWO BEAN VEGETARIAN CHILI

Spicy Two Bean Vegetarian Chili image

Make and share this Spicy Two Bean Vegetarian Chili recipe from Food.com.

Provided by Mizzy

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large chilies, seeded, minced (about 4 1/2 tablespoons)
1 (28 ounce) can crushed tomatoes in puree
3 cups water
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans kidney beans, rinsed, drained
1/2 cup bulgur
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

Steps:

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
Bring to boil.
Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
Ladle chili into bowls and serve.

Nutrition Facts : Calories 419.9, Fat 7.2, SaturatedFat 1.1, Sodium 643.2, Carbohydrate 73.5, Fiber 22.5, Sugar 6.7, Protein 21.8

Tips:

Use a variety of beans. This recipe calls for two types of beans, but you can use any combination you like. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Don't skip the spices. The spices are what give this chili its flavor, so don't be afraid to use a generous amount. If you like things spicy, you can add more chili powder or cayenne pepper.
Let the chili simmer for a while. The longer the chili simmers, the more flavorful it will be. Simmer it for at least 30 minutes, or up to an hour.
Serve with your favorite toppings. Some good options include shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

This spicy two-bean vegetarian chili is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be customized to your liking. So next time you are looking for a hearty and healthy meal, give this chili a try. You won't be disappointed!