Best Confetti Bean Chili Recipes

CONFETTI BEAN CHILI

Confetti Bean Chili image

A medley of vegetables and beans adds color and appeal to this recipe from field editor Kathleen Drott of Pineville, Louisiana.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 large onion, chopped
2 cans (14-1/2 ounces each) chicken broth
2 garlic cloves, minced
3 tablespoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 pound carrots, sliced
1 pound red potatoes, cubed
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2-1/2 cups water

Steps:

In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes.

Nutrition Facts : Calories 178 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

BLACK BEAN CONFETTI CHILI (VEGETARIAN)

Black Bean Confetti Chili (Vegetarian) image

From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family

Provided by Prose

Categories Black Beans

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large onions, coarsely chopped
6 garlic cloves, finely minced (or pressed)
2 large red bell peppers, cored, seeded, and coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
1 fresh jalapeno chile, cored, seeded, and finely chopped
2 tablespoons dried ancho chile powder (or regular chili powder)
2 tablespoons mild new mexico chile powder (or regular chili powder)
1 tablespoon ground cumin, toasted
4 cups vegetable stock or 4 cups water
1/2 cup bulgur (or use textured vegetable protein and add during the last 5-10 minutes of cooking to make it gluten-)
1 ounce unsweetened chocolate, grated
1 (28 ounce) can tomatoes, drained and coarsely chopped
8 cups cooked black beans or 4 (15 ounce) cans black beans, rinsed and drained
2 cups fresh corn kernels or 1 (10 ounce) package frozen corn, thawed
1 medium red onion, chopped (optional ( for garnish)

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.

Nutrition Facts : Calories 330.1, Fat 6.4, SaturatedFat 1.7, Sodium 45.8, Carbohydrate 57.7, Fiber 18.1, Sugar 6.6, Protein 16.6