Best 7 Vegetarian Black Bean Chili Recipes

VEGETARIAN BLACK BEAN CHILI

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 BLACK BEAN CHILI

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

VEGETARIAN BLACK BEAN CHILI

Steps:

• In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

BLACK BEAN CONFETTI CHILI (VEGETARIAN)

Steps:

• Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
• Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
• Serve with chopped red onion for garnish.

LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI

Steps:

• Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
• Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
• Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
• Stir in oregano leaves, shaking pan frequently so herbs don't burn.
• When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
• Place mixture in a blender and grind into a coarse powder, set aside.
• Heat olive oil in a 6 quart soup pot, over medium heat.
• Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
• Add tomatoes, juice and about 1 teaspoon chipotle chile.
• Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
• Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
• Adjust seasonings to taste one last time, and serve.
• Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.

VEGETARIAN BLACK BEAN CHILI WITH ORANGE AND CUMIN

Steps:

• Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

BLACK BEAN & BROWN RICE CHILI (VEGETARIAN)

Steps:

• 1. combine the rice and water in a sauce pan and bring to boil. Cover and cook for 35-40 minutes over low heat until liquid has been absorbed. Fluff the rice and let stand 5-10 minutes.
• 2. Meanwhile, heat the oil in a saucepan and add onion, pepper, celery, and garlic. Cook for 7-10 minutes over a medium heat, stirring frequently. Stir in tomatos, beans and seasonings and cook 10 more minutes over low heat stir once in awhile.
• 3. Stir in the rice and cook for 15 minutes more. Ladle the chili in bowls serve with cornbread, and add optional toppings such as avacado, sour cream, or cheese.