Best 7 Veg Head Three Bean Chili Recipes

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

VEGETARIAN THREE-BEAN CHILI

Steps:

• Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
• Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
• Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
• Do Ahead
• Chili can be made 3 days ahead. Cover and chill.

THREE-BEAN VEGGIE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

THREE BEAN AND LENTIL GREEN CHILI

Steps:

• Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
• Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
• Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
• Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
• Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.
• Saute for 3 to 5 minutes to soften vegetables.
• Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt.
• Thicken chili by stirring in refried beans.
• Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.
• Place bowls on charger plates piled with assorted tortilla chips.

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

SLOW-COOKER THREE-BEAN VEGETARIAN CHILI

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
• Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.