Best Sams Vegetarian Bean Chili Recipes

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

SAM'S VEGETARIAN BEAN CHILI

Steps:

• 1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic: season with salt. Cook, stirring occasionally, until onion is transclucent, about 4 minutes.
• 2. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice, and 2 cups of water: bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

VEGETARIAN BLACK BEAN CHILI

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.

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
• Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
• Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
• Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

VEGETARIAN RED BEAN CHILI

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.