Best 7 Vegetarian Black Bean Chili With Orange Cumin Recipes

**Tantalizing Vegetarian Black Bean Chili with Orange-Cumin Twist: A Culinary Symphony for the Senses**

Embark on a culinary journey to savor the tantalizing Vegetarian Black Bean Chili, a symphony of flavors that will ignite your taste buds. This delectable dish, brimming with wholesome black beans, bursts with a medley of spices, including the vibrant orange and earthy cumin, creating a symphony of flavors that will tantalize your palate. Accompanying this hearty chili are two additional tempting recipes: a refreshing Orange-Cumin Vinaigrette that adds a citrusy kick to salads and grilled vegetables, and a zesty Orange-Cumin Salsa that brings a vibrant touch to tacos, nachos, and more. Get ready to tantalize your taste buds with this trio of culinary delights.

Let's cook with our recipes!

VEGETARIAN BLACK-BEAN CHILI

Vegetarian Black-Bean Chili image

Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Steps:

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

VEGETARIAN CHILI WITH BLACK BEANS

Vegetarian Chili with Black Beans image

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Provided by Gene Payne

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

Drain black beans, reserving 1/2 cup liquid. Set aside.
Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
Season to taste with salt and pepper. Ladle chili into bowls to serve.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g

VEGETARIAN BLACK BEAN CHILI WITH ORANGE & CUMIN

Vegetarian Black Bean Chili With Orange & Cumin image

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus.

Provided by blucoat

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 (15 1/2 ounce) cans seasoned canned black beans, drained (can use unseasoned beans and increased the spices a little)
2 (14 1/2 ounce) cans diced tomatoes with juice
1 -2 ounce dark chocolate (optional) or 1 -2 tablespoon chocolate chips (optional)
1 tablespoon Dijon mustard (optional)
hot pepper sauce, to taste
sour cream or plain yogurt, to taste
chopped fresh cilantro, to taste

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 (and, if using, the chocolate and mustard).
Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

Nutrition Facts : Calories 335.5, Fat 6.1, SaturatedFat 0.9, Sodium 1169.7, Carbohydrate 58.7, Fiber 20.2, Sugar 11.7, Protein 15.9

BLACK BEAN CHILI

Black Bean Chili image

This easy black bean chili is creamy, flavorful, and delicious - the perfect cozy meal on a cold day. It's vegan, vegetarian, and gluten-free, and it will keep in the fridge for up to 4 days. It also freezes well.

Provided by Jeanine Donofrio

Categories Main Course Soup

Number Of Ingredients 19

Ingredients

1 tablespoon extra-virgin olive oil
1 medium white onion (chopped)
1 red bell pepper (diced)
1½ teaspoons sea salt
3 garlic cloves (minced)
3 tablespoons chili powder*
3 cups cooked black beans (plus 1 cup of their liquid (amount in 2 cans beans))
1 (14-ounce) can diced fire-roasted tomatoes
1 (4-ounce) can green chiles, no need to drain
1 teaspoon maple syrup
Freshly ground black pepper
1 tablespoon fresh lime juice (plus wedges for serving)
¼ teaspoon cayenne (optional)
Sour cream or Greek yogurt
Avocado
Sliced serranos or jalapeños
Cilantro
Pickled onions
Tortilla chips

Steps:

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.

BLACK BEAN CHILI

Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili image

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

Ingredients

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

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.

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Tips:

Soak the black beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for an hour.
Use a variety of vegetables in your chili. This will add flavor, texture, and nutrients to the dish. Some good options include onions, bell peppers, carrots, and corn.
Add spices and seasonings to taste. Chili is a versatile dish that can be customized to your liking. Some common spices and seasonings used in chili include chili powder, cumin, oregano, and garlic powder.
Let the chili simmer for at least 30 minutes. This will help to develop the flavors and make the chili more flavorful.
Serve the chili with your favorite toppings. Some popular toppings include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Vegetarian black bean chili is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover black beans. This chili is packed with flavor and is sure to be a hit with your family and friends. With its simple ingredients and customizable flavor, this vegetarian black bean chili is a versatile dish that can be enjoyed by everyone. Whether you are looking for a quick and easy weeknight meal or a hearty and flavorful dish to serve at a party, this chili is sure to please. So next time you are craving a warm and comforting bowl of chili, give this vegetarian black bean chili a try. You won't be disappointed!