EASY Vegan Chili Recipe | Black Beans Chili Recipe
Who said quick chili couldn't also be hearty? Be sure to try this recipe as your next weekday dinner, it won't disappoint!
Happy Noodle-ing!
Ingredients:
Sweet Potatoes:
2 whole sweet potatoes, diced
1 1/2 tbsp olive oil
1 tsp cumin
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 tsp paprika, or to taste
Chili:
1 1/2 tbsp olive oil
2 whole carrots, chopped
2 sticks celery, chopped
1 whole jalapeño, chopped
1 tbsp ginger, or to taste
1 tbsp tomato puree
1 whole red bell pepper, chopped
1 whole green bell pepper, chopped
1/4 tsp black pepper, or to taste
1/4 tsp salt, or to taste
1 tsp oregano
1 tsp chipotle pepper
1/2 tsp paprika
1 tbsp hot sauce, of choice
3/4 cup water
3 cups tomatoes, chopped
1 can black beans
1 can kidney beans
Lemon Cilantro Rice:
3 cups water
1 1/2 cup white rice
1 tbsp lemon juice
1 cup cilantro, chopped
-----------------------------------------------------------------------------------------
ADD ME ON:
Instagram:
Pinterest:
15-Minute Weeknight Chili | Kenji's Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Quick and Easy Black Bean Chili
Today I am sharing a wonderful quick and easy Black Bean Chili recipe. If you are anything like me, you want a gourmet taste, but don’t want to spend all day getting there. This Quick and Easy Black Bean Chili is one for the books; it delivers a fantastic flavor experience but is simple to make. This recipe is my staple “go-to” recipe. It can also be made in advance and just heated right before serving, which makes it a great option for those busy days when dinner or lunch needs to be on the table in just a few minutes.
Subscribe to My Channel:
GET THE RECIPE:
Vegan Cornbread Recipe:
Watch Last week's video:
Visit My Website for lots of Recipes:
RECIPES:
Vegan Raspberry Truffles:
Strawberry Shortcake (Vegan):
Scones:
Fruit Kabobs:
Cinnamon-Streusel Coffee Cake (Vegan):
Fluffy Vegan Waffles:
Breakfast Potatoes:
Vegan Holiday Roast Video:
Gluten-Free Vegan Holiday Roast:
Vegan Holiday Gravy:
Vegan Holiday Meatballs with Gravy:
Vegan Roasted Garlic & Herb Cheesy Spreadable Dip Video:
Vegan Meringue Mushroom Cookies:
Pasta with Eggplant & Mushrooms (Vegan):
Summer Squash Noodles (Vegan):
Vegan Roasted Rainbow Carrots and Crispy Tofu Bites:
Vegan Enchiladas:
Apple Cinnamon Swirly Twisted Sweet Bread:
Subscribe to My Channel:
Follow Me:
Facebook:
Instagram:
Pinterest:
Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
Easy Vegetarian Chili (lentils and beans)
GET RECIPE:
You can expect a hearty, satisfying, and high-protein meal that is easy to make with pantry staples and is excellent for meal prep.
Ingredients like lentils, black beans, onions, peppers, and tomatoes meld with a blend of aromatic spices such as chili powder, cumin, and smoked paprika to create a dish with robust and comforting flavors.
INGREDIENTS:
2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend, not pure chili powder. Adjust spiciness to taste.
2 teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon dried oregano
2 tablespoons tomato paste
2 bay leaves
1 cup (200 grams) of dried lentils green or brown
2 cans (15 ounces each) (460 grams) of beans or 3 cups of cooked beans. We use 1 can of black beans and 1 can of kidney beans
2 cans (15 ounces each) (800 grams) crushed tomatoes
4 cups (1 liter) vegetable broth or more as needed to fully cook the lentils
1 teaspoon salt or more to taste
2 twists of black pepper
SERVES WELL WITH
2 limes, the juice
1¼ cups (240 grams) brown rice or tortilla
quick pickled red onions or pickled jalapeños
vegan sour cream, regular sour cream, or Greek yogurt
Enjoy ❤️ Nico & Louise
#lentils #beans #vegetarian #chili
Slow-Cooker Beef and Black-Bean Chili - Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Get The Recipe:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
YUMMY Smoky Black Bean Chili Recipe - Hearty & Filling Easy Vegan Meal
This was a highly requested recipe video ever since I have shown it in my What I Ate Today videos. I originally got the recipe from FOOD52 and have made a few changes with the spices. Here is the originally recipe:
Ingredients:
Serves 6
1 1/2 cups dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 chipotle pepper en adobo, chopped finely
2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 tablespoon ground chili powder
1 14 or 15 ounce can of diced tomatoes
2 cups vegetable broth (and more as needed)
Sea salt to taste
1/4 cup chives, snipped into small pieces
1 large Haas avocado
1. Heat the oil in a large pot over medium heat. Add the onion and sauté until tender and translucent, about 8 minutes. Then add the sweet potatoes and garlic and sauté until the garlic is fragrant and the sweet potatoes are just becoming tender, 8 to 10 minutes. Add the chipotle in adobo, chili powder, cumin, and paprika and cook, stirring constantly, until the spices are very fragrant. Stir in the tomatoes, beans and broth and bring to a boil. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding more broth as needed to achieve desired consistency. Season with salt to taste.
2. Let the chili sit for a few minutes so the flavours meld. Serve topped with the avocado and chives.
serves 6
Instagram: MelissaAlexandria01