Best 2 Vegetarian Bean And Vegetable Chili Recipes

Seeking a hearty and flavorful vegetarian chili that's packed with wholesome ingredients? Look no further! This delectable Vegetarian Bean and Vegetable Chili, featured in AliceRecipes, is a symphony of flavors that will tantalize your taste buds and warm your soul. This versatile recipe offers a variety of cooking methods to suit your convenience, including stovetop, slow cooker, and Instant Pot. With an array of beans, vegetables, and aromatic spices, this chili is a nutritional powerhouse that delivers a satisfying meal. Whether you're a vegetarian, seeking a meatless option, or simply craving a comforting and delicious chili, this recipe is the perfect choice. So, gather your ingredients, choose your preferred cooking method, and embark on a culinary journey that will leave you feeling nourished and content.

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VEGETARIAN VEGETABLE AND BEAN CHILI

Vegetarian Vegetable and Bean Chili image

When it feels like your pantry is bare, but you've got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it'll make you feel like you've made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won't miss the meat one bit, and you certainly won't need a side either. So save this recipe now and it'll be there to help you out of a future dinner jam.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 cups frozen corn
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
3 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

Steps:

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 0 mg, Fat 1/2, Fiber 16 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 0 g

VEGETARIAN BEAN AND VEGETABLE CHILI

Vegetarian Bean and Vegetable Chili image

This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (4 quarts).

Number Of Ingredients 20

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 medium carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounces) hominy, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups water
1 can (8 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Nutrition Facts :

Tips:

Soak the beans: Soaking the beans overnight or for at least 4 hours before cooking helps to reduce the cooking time and makes them more digestible.
Use a variety of beans: Using a variety of beans, such as kidney beans, black beans, and pinto beans, adds flavor and texture to the chili.
Sauté the vegetables: Sautéing the vegetables, such as onions, garlic, and bell peppers, before adding them to the chili enhances their flavor and adds depth to the dish.
Use a good quality vegetable broth: Using a good quality vegetable broth adds flavor and richness to the chili. If you don't have vegetable broth, you can use water, but the flavor will be less intense.
Simmer the chili: Simmering the chili for at least 30 minutes allows the flavors to meld and develop. The longer you simmer the chili, the better it will taste.
Season to taste: Season the chili with salt, pepper, cumin, chili powder, and other spices to taste. You can also add a bit of honey or maple syrup to balance the flavors.
Serve with toppings: Serve the chili with toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro. This adds extra flavor and texture to the dish.

Conclusion:

This vegetarian bean and vegetable chili is a delicious, healthy, and satisfying meal. It's perfect for a cold winter day or a quick and easy weeknight dinner. With its variety of beans, vegetables, and spices, this chili is sure to please everyone at the table. So next time you're looking for a vegetarian chili recipe, give this one a try. You won't be disappointed!