How To make Three Bean Vegetable Chili
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 medium bell peppers
seeded and chopped
(red :
orange and yellow) 2 medium bulbs fennel
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes -- peeled and chopped
OR 16-oz. can diced tomatoes 1 1/2 cups cut green beans
1 3/4 cups cooked or canned kidney beans (rinsed if canned)
1 3/4 cups cooked or canned black beans :
(rinsed if canned)
1 3/4 cups cooked or canned white beans (rinsed if canned)
Water or tomato juice as needed 1/2 cup chopped fresh cilantro or parsley
Salt and freshly ground black pepper :
to taste Shredded cheddar cheese or plain low-fat :
(optional) yogurt for garnish
Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to m ake for a simple family dinner but impressive enough to serve to guests. And t he best part is, one serving contains 11 grams of fiber, nearly half the recomm ended daily intake of 25 grams per day.
IN LARGE HEAVY POT, heat oil over medium heat. Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly.
Add peppers, fennel, oregano and chili powder and cook, stirring often, until v egetables begin to soften, about 5 minutes. Add tomatoes and all beans and bri ng to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 min utes. Add water or tomato juice as needed if too much liquid evaporates. Stir in cilantro or parsley and season with salt and pepper.
Serve in shallow bowl, garnished with shredded cheese or yogurt if desired.
PER SERVING: 286 calories; 14g protein; 3g total fat (1g sat fat); 50g carb.; 0 chol.; 380mg SOD.; 11g fiber. VEGAN/LACTO
Busted by Christopher E. Eaves <cea260@airmail.net> by Kathleen <schuller@ix.ne tcom.com> on Apr 20, 1998.
How To make Three Bean Vegetable Chili's Videos
Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#vegetarianchili #chili #meatlessmonday
CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
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Cigna Healthy Recipe | Three Bean Vegetarian Chili
This amazing recipe is not only for vegetarians but for meat eaters as well. The red pepper gives it flavor and has twice as much vitamin C as an orange.
Find full recipe:
Best Damn Vegan Chili
Full Recipe:
Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not kidding, and it not only came in 2nd place against nine other NON-Vegan entries... it happened in TEXAS!
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Music: Temptation by Chris Haugen
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Vegetarian Three Bean Chili Recipe
Recipe at:
This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.
Vegetarian Chili
This super simple, healthy, feel-good Vegetarian Chili is fantastic any time of year that you make it. Made with kitchen and pantry staples, this recipe is the perfect hearty one-pot meal.
Full Recipe:
It’s so flavorful that you won’t even believe that there isn’t any meat in this chili!
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