SPICY TWO-BEAN VEGETARIAN CHILI
Provided by Rebecca Averill
Categories Bean Sauté Stew Vegetarian Fall Healthy Vegan Jalapeño Bulgur Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 16
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.
TWO-BEAN VEGETARIAN CHILI
We like the black-bean and chickpea combination, but feel free to use your favorite beans.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
- Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
- Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.
Nutrition Facts : Calories 448 g, Fat 7 g, Fiber 19 g, Protein 21 g
TWO BEAN CHILI (VEGETARIAN)
Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially with cornbread. From Best Kept Secrets of Healthy Cooking by Sandra Woodruff.
Provided by smellyvegetarian
Categories Vegan
Time 40m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
- 2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
- ENJOY!
Nutrition Facts : Calories 189.1, Fat 1.2, SaturatedFat 0.2, Sodium 324, Carbohydrate 36.2, Fiber 11.5, Sugar 5.6, Protein 11.2
SPICY TWO BEAN VEGETARIAN CHILI
Make and share this Spicy Two Bean Vegetarian Chili recipe from Food.com.
Provided by Mizzy
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
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
TWO-BEAN VEGETARIAN CHILI
Warm up with a bowl of our Healthy Living Two-Bean Vegetarian Chili! This easy-to-make vegetarian chili features a balsamic vinaigrette flavor boost.
Provided by My Food and Family
Categories Beans
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook rice as directed on package.
- Meanwhile, heat dressing in large saucepan on medium-high heat. Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Add all remaining ingredients except corn and cheese; stir. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally. Stir in corn; cook 5 min. or until heated through.
- Serve chili over rice; top with cheese.
Nutrition Facts : Calories 450, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 17 g
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