Best Spicy Two Bean Vegetarian Chili Recipes

Spicy Two-Bean Vegetarian Chili image

Provided by Rebecca Averill

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur*
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

Steps:

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Also called cracked wheat; available at natural foods stores and supermarkets.

Spicy Two Bean Vegetarian Chili image

Provided by Mizzy

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large chilies, seeded, minced (about 4 1/2 tablespoons)
1 (28 ounce) can crushed tomatoes in puree
3 cups water
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans kidney beans, rinsed, drained
1/2 cup bulgur
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon

Steps:

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
Bring to boil.
Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
Ladle chili into bowls and serve.

Nutrition Facts : Calories 419.9, Fat 7.2, SaturatedFat 1.1, Sodium 643.2, Carbohydrate 73.5, Fiber 22.5, Sugar 6.7, Protein 21.8