- 2 carrots, peeled, thinly sliced
- 1 red bell pepper, seeded, chopped
- 3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
- 1 28-ounce can crushed tomatoes with added puree
- 2 15-ounce can black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 2 tablespoons white wine vinegar
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoons ground cinnamon
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.
Healthy Two-Bean Chili That's Easy Enough for a Weeknight — Meatless Monday
The New Year is here, and with the arrival of January 1 likely comes a healthy-eating mindset as well. But no matter how strictly you plan to adhere to your resolutions, chances are you're not willing to compromise on flavor — or the time it takes to prep a meal. Enter Food Network Kitchen's fast-fix chili to save the day.
Every bit as hearty as a beefy main dish, this Weeknight Two-Bean Chili gets its heft from a duo of beans and a welcome punch of bold, smoky flavor from a combination of chili powder and Chinese five-spice powder. All it takes is a few minutes of simmering to bring the flavors of the tomato-based chili together, while a bed of brown rice and a topping of cheddar cheese when serving rounds out the meal and offers the decadent bite you crave. Since this good-for-you chili can be on the table in only 30 minutes, it's a go-to pick on hectic nights when supper can't come soon enough.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Soy Chorizo and Two-Bean Chili
Well hold on now! I need to explain something. For the most part of yesterday, it felt like fall. Delicious, crisp, I-can-go-outside-and-not-die-from-the-heat fall. The temperatures stayed right around 66, steady rain showers drenched the neighborhoods, and my face was paralyzed in an expression reminiscent of Bozo the Clown.
Actually, that’s a creepy image.
Anyway, you know of my obsession for rain, so I only felt it necessary to monumentalize the fact that my backyard looks like it’s been resuscitated and given a new dawn, a new day and a new life.
Why do I feel like singing all of a sudden?
This vegetarian chili is a.m.a.z.i.n.g. The soy chorizo packs some PUNCH, you guys. Pour a bowl and sprinkle some cheese on it and you may just end up sportin’ a Bozo the Clown face, too.
Soy Chorizo and Two Bean Chili:
What it took for 4:
* 1 (12 oz) package soy chorizo, casings removed
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1 (14.5 oz) can black beans, drained and rinsed
* 1/2 white onion, finely chopped
* 1 red bell pepper, finely chopped
* 2 garlic cloves, minced
* 2 small jalapeno peppers, minced
* 1 Tbs. extra-virgin olive oil
* 1 (14.5 oz) can fire-roasted tomatoes, with their juices
* 1 (14.5 oz) can vegetable stock
* 1 Tbs. ground cumin
* 1 Tbs. ground chili powder
* 1 tsp garlic salt
* 1 Tbs. Mexican oregano
* 1 cup fresh cilantro, roughly chopped (plus more for garnish)
Heat the oil in a large pan, or dutch oven. Add the onions, red bell pepper and jalapeno peppers saute for 6 minutes.
Add the garlic, along with the spices and Mexican oregano bloom for 30 seconds.
Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
Add the beans, tomatoes and broth. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.
This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.
You will need:
- Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
- Ground Cumin + Coriander – These two spices go hand-in-hand in just about any chili recipe. Cumin adds a wonderful smokey flavor, while coriander adds a bright, light, citrusy flavor.
- Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
- Onion – One medium, red or yellow onion will do, whatever you have in your pantry.
- Jalapenoor bell peppers – I like a mild quinoa chili, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili.
And if you are not a fan of jalapenos you can always use sweet bell peppers instead.
- Garlic – A delicate, savory edge from fresh garlic rounds out all the flavors.
- Black Beans – I like this version of a two-bean chili with double the amount of black beans. They add a rich, savory, robust flavor. As always, make sure that your beans are drained and rinsed to get rid of the excess salt and starch.
- Red Kidney Beans – Red kidney beans are classic in just about any chili recipe, so I thought it was a must to include them. Though if you are into pinto beans, I think they would be a great substitute for this veggie chili.
- Canned Diced Tomatoes – A 28 oz can of diced tomatoes provides color and acidity. Use all the tomatoes, as well as their juices.
- Canned Tomato Sauce – Simple canned tomato sauce (not jarred pasta sauce) can be found in the same section as the canned diced tomatoes. This helps to add another level of tomato flavor without providing too much liquid.
- Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
- Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw.
- Vegetable Stock or Water – A homemade vegetable stock is preferred, but store-bought will also work, just make sure it is low-sodium. If all else fails, water is a perfect substitute.
- Kosher Salt + Black Pepper – Use the amount of seasoning called for in the recipe and then adjust to taste at the very end.
Spicy Two-Bean Chili
Mexican-style seasonings and a tasty combination of beans fire up this lively chili recipe.
1 tablespoon vegetable oil
2 medium onions, chopped
2 ribs celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 (28-ounce) can tomatoes, cut up
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh basil leaves*
Sour cream for accompaniment (optional)
Chopped fresh cilantro (optional)
- Heat oil in 3-quart saucepan add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender (3 to 4 minutes).
- Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil (10 to 15 minutes).
- Reduce heat to low. Cover cook, stirring occasionally, 15 minutes.
- Top each serving with sour cream and cilantro.
*Substitute 2 teaspoons dried basil leaves.
Nutritional Information Per Serving (1/5 of recipe): Calories: 240 Fat: 4 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrates: 40 g Dietary Fiber: 12 g Protein: 11 g.
Soy Chorizo and Two-Bean Chili
Spicy, complex, knock your face off… Hello, vegetarian chili!
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup White Onion, Finely Chopped
- 1 whole Red Bell Pepper, Finely Chopped
- 2 whole Small Jalapeno Peppers, Minced
- 3 cloves Garlic, Minced
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Garlic Salt
- 1 Tablespoon Mexican Oregano
- 1 package (12 Oz) Soy Chorizo
- 1 can (14.5 Oz) Pinto Beans, Drained And Rinsed
- 1 can 14.5 Oz. Black Beans, Drained And Rinsed.
- 1 can 14.5 Oz Fire Roasted Tomatoes
- 1 can (14.5 Oz) Vegetable Stock
- 1 cup Fresh Cilantro, Roughly Chopped (plus More For Garnish)
Heat the oil in a large pan, or Dutch oven over medium heat. Add the onions, red bell pepper and jalapeno peppers saute for 6 minutes.
Add the garlic, along with the spices and Mexican oregano and allow this to bloom for 30 seconds.
Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
Add the beans, tomatoes and broth/stock. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.
This is a recipe I created on a snowy night when my family needed a little warming up. I combined the spices of India with the flavors of the Southwest, and added bulgar to give the chili a meaty texture.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded and chopped
3 large jalapeño chilies, seeded and minced, about 4 ½ tablespoons
1 28 ounce can crushed tomatoes with added purée
3 cups water
2 15 ounce cans black beans, rinsed and drained
2 15 ounce cans kidney beans, rinsed and drained
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoons ground cinnamon
Heat 2 tablespoons olive oil in a heavy large pot over medium high heat. Add onion, carrot, red bell pepper, and jalapeños and sauté until onion and carrot are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgar, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium high and cook, uncovered until bulgar is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
How to Make the Best Vegetarian Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.
I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.
Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days.
Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.
Watch how to make vegetarian chili
Tony Horton's Vegetarian Chili Recipe
This savory vegetarian chili is made with Tony Horton's signature spice blend, black and kidney beans, and spicy jalapeños.
Servings 9 servings, about 1½ cups each
- 1 Tbsp. dried basil leaves
- 1 tsp. dried oregano leaves
- 1 tsp. ground cumin
- ½ tsp. ground cayenne pepper
- ¾ tsp. sea salt (or Himalayan salt)
- 2 Tbsp. cacao powder (or unsweetened cocoa powder)
- 2 tsp. ground cinnamon
- 4 cups water
- 1 cup canned (or cooked) black beans
- 1 cup canned (or cooked) kidney beans
- 1 (28-oz.) can crushed tomatoes (or crushed heirloom tomatoes)
- 3 Tbsp. agave nectar
- 3 bay leaves
- 3 Tbsp. extra-virgin organic coconut oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped carrots
- 2 medium jalapenos, seeded and deveined, chopped
- 1 (8-oz.) package meatless breakfast patties, thawed, chopped (6 patties)
- 1 cup chopped cremini (or white) mushrooms
Combine basil, oregano, cumin, cayenne pepper, salt, cacao powder, and cinnamon in a small bowl mix well. Set aside.
Place water, black beans, kidney beans, tomatoes, agave nectar, bay leaves, and half of spice mixture in a large slow cooker mix well and cover. Turn heat to low.
Heat oil in medium saucepan over medium-high heat.
Add onion, bell pepper, carrots, jalapenos, and breakfast patties cook, stirring frequently, for 6 to 8 minutes, or until onions are translucent.
Add mushrooms and remaining half of seasoning mixture cook, stirring frequently, for 5 to 6 minutes, or until mushrooms release their liquid.
Add onion mixture to slow cooker mix well and cover. Turn heat to high. Cook for 2 hours.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Pro tip: Chili can be made in a medium saucepot. Combine ingredients in step 1. Follow steps 3 to 5. Step 6: Add onion mixture, water, black beans, kidney beans, tomatoes, agave nectar, bay leaves and remaining half of spice mixture to saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low cook, stirring occasionally, for 30 to 45 minutes.
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Vegetarian Chili Serving Suggestions
My favorite part of making vegetarian chili is loading it up with toppings! I especially love this recipe with a dollop of Greek yogurt or cashew cream to cool the heat from the smoky chipotles. I like to finish it with pickled onions, sliced chiles, and cilantro. Feel free to get creative with your toppings – shredded cheese, sour cream, pickled jalapeños, avocado, guacamole, or charred corn kernels would all be great.
Enjoy a bowl of this chili on its own, or pair it with tortilla chips, cornbread, or a baked sweet potato for a heartier meal. Or, for a fun game day snack, top it onto sweet potato wedges to make sweet potato chili fries!