Best Three Bean Veggie Chili Recipes

THREE-BEAN VEGGIE CHILI

Three-Bean Veggie Chili image

I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat. Because I find that this chili is even better the next day, I recommend making it a day ahead. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1/3 cup tomato paste
4 garlic cloves, minced
4-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cans (14-1/2 ounces each) vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 cup bulgur
1 large carrot, finely shredded
Shredded cheddar cheese, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

Nutrition Facts : Calories 301 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1348mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.

THREE-BEAN VEGGIE CHILI

Three-Bean Veggie Chili image

Categories Bean Vegetarian Simmer Boil

Yield makes 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 large onion, chopped
8 ounces button mushrooms, thinly sliced
4 garlic cloves, minced
1 tablespoon plus 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
1 bottle dark beer, such as brown ale
1 (28-ounce) can diced tomatoes with their liquid
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, such as cannellini, navy, or great northern, drained and rinsed
1 red bell pepper, seeded and finely diced
1 jalapeño chile, seeded and minced
2 cups frozen corn kernels, thawed
Thinly sliced green onions (white and light green parts only), chopped fresh cilantro, sour cream, coarsely grated Cheddar cheese, lime wedges, and tortilla chips, for garnish

Steps:

In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.