Best Vegetable Black Bean Chili With Cheddar Cornbread Recipes

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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

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



Vegetarian Black Bean Chili image

Make and share this Vegetarian Black Bean Chili recipe from Food.com.

Provided by SweetySJD

Categories     Black Beans

Time 40m

Yield 7 serving(s)

Number Of Ingredients 15

2 cups sweet onions, chopped
2 tablespoons canola oil
1/2 lb mushroom, sliced
1 large green pepper, chopped
1 large yellow pepper, chopped
1 large red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce

Steps:

  • In a large pot, saute onions in oil for 5 minutes.
  • Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

SHEET PAN VEGETARIAN CHILI WITH CHEESY CORNBREAD BISCUITS



Sheet Pan Vegetarian Chili with Cheesy Cornbread Biscuits image

This recipe is sponsored by Shipt. Our favorite kitchen hack when the temperature starts dropping? Making chili on a sheet pan instead of standing over the stovetop. In this meat-free version, sweet potatoes and cauliflower are broiled with spices and bulked up with black beans and canned tomatoes. Topped with from-scratch cornbread biscuits studded with corn and cheese, this one-pan dinner hits every note.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

4 scallions, roughly chopped, plus more sliced, for serving
2 poblano chiles, seeded and diced
2 sweet potatoes, peeled and diced
1 head cauliflower, cut into small florets
1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons garlic powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour (see Cook's Note)
1 tablespoon packed light brown sugar
2 teaspoons baking powder
1 cup fresh or thawed frozen corn
2/3 cup shredded sharp Cheddar (3 ounces), plus more for serving
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
Two 8-ounce cans tomato sauce
One 15-ounce can black beans with their liquid
1 cup low-sodium vegetable broth
Diced avocado, sour cream, fresh cilantro leaves and hot sauce, for serving

Steps:

  • Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes.
  • Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine.
  • Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar.
  • Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping.

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

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.

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

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.

BLACK BEAN CHILI WITH CORNBREAD CRUST



Black Bean Chili With Cornbread Crust image

Make and share this Black Bean Chili With Cornbread Crust recipe from Food.com.

Provided by LARavenscroft

Categories     Tex Mex

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

1/2 tablespoon oil
1 garlic clove, minced
1 jalapeno, minced (seeded if desired)
1/2 small onion, minced
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or more depending on how hot you want the chili)
3/4 cup flour
3/4 cup cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cheddar cheese, shredded
1 egg
1 cup buttermilk
2 tablespoons butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in a large skillet.
  • Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
  • Stir in remaining chili ingredients and bring to a boil.
  • Reduce heat and simmer for about 10 minutes until chili is thickened.
  • While chili is simmering, prepare cornbread.
  • Combine dry ingredients in a medium sized bowl.
  • Add cheese and mix well.
  • In a small bowl, combine wet ingredients and stir well.
  • Add to dry ingredients and stir just until combined.
  • Spray a 10X10 casserole dish with spray oil.
  • Pour chili in prepared dish.
  • Pour cornbread batter over top.
  • Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
  • Cool for about 5 minutes and serve with sour cream and salsa, if desired.

VEGETABLE-BLACK BEAN CHILI WITH CHEDDAR CORNBREAD



Vegetable-Black Bean Chili with Cheddar Cornbread image

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 29

6 tablespoons olive oil, divided
1 large onion, chopped, about 2 1/2 cups
2 small (or 1 large) carrots, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 medium red bell pepper, seeds removed and cut into 1/4-inch dice
1 small yellow zucchini, cut into 1/4-inch dice
1 small zucchini, cut into 1/4-inch dice
3 cloves garlic, minced
3 tablespoons kosher salt, divided, plus more as needed
1/4 cup tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1 (14.5 - 15 oz) can crushed tomatoes
1 (32 oz) can vegetable stock
1 bay leaf
2 (14.5 oz) can black beans, drained and rinsed
1 tablespoon maple syrup
Cilantro, for garnish
non-stick cooking spray
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
6 tablespoons sugar
1 cup buttermilk
2 eggs
4 slices Arla Cheddar Cheese slices

Steps:

  • Heat 4 tablespoons oil in a large soup pot over medium heat. Add the onion, carrot, celery and sauté until start starting to soften (but not browning), about 12-15 minutes. Add bell pepper, both zucchinis, garlic, 2 teaspoons salt and additional 2 tablespoons olive oil and continue to cook until bright in color and starting to soften, about 10 minutes. Increase heat to medium-high and add tomato paste, chili powder and cumin and cook, stir constantly, (this with toast the spices and tomato paste), 1 minute. Add remaining teaspoon salt, crushed tomatoes, stock, bay leaf and beans and bring to a simmer. Reduce heat to low and continue to cook for 25 minutes. Stir in maple syrup, check seasoning and add more salt if mixture tastes bland (this will depend on the type of stock that you use). Ladle into bowls and garnish with cilantro.
  • Preheat oven to 400 degrees. Spray an 8x8-inch square baking pan with non-stick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined. Melt butter in a glass bowl in 15-second increments in the microwave. Whisk in sugar and buttermilk until smooth and then add eggs and mix. Add mixture to dry ingredients and combine until incorporated. Add half of the batter to the prepared pan and spread into an even layer that meets the sides of the pan. Top with cheese slices in a single layer. Top with the remaining batter, again spreading into an even layer. Bake, rotating half way through for even heat distribution, about 25-28 minutes. Serve cornbread with chili.

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