Three Bean Vegetarian Chili #WeekdaySupper

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Three Bean Vegetarian Chili #WeekdaySupper could be an outstanding recipe to try. One serving contains 322 calories, 17g of protein, and 6g of fat. For $1.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a budget friendly recipe for fans of American food. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of yellow onion, refried beans, chili powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Alidas Kitchen has 34 fans. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 86%, this dish is awesome. Similar recipes include Sweet Potato White Bean Chili {Slow Cooker} for #WeekdaySupper, 8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu, and The Best Vegetarian Bean Chili.

Servings: 6

 

Ingredients:

1 (15 ounce) can black beans

1 (28 ounce) can crushed tomatoes

2 tablespoons olive or canola oil

2 tablespoons chili powder

6 cloves garlic, minced (or grated)

1 large green pepper, seeded and chopped

1 tablespoon ground cumin

1 large jalapeno pepper, seeded and chopped

1 tablespoon hot red pepper sauce

1 large red pepper, seeded and chopped

1 (15 ounce) can dark red kidney beans

1 (15 ounce) can fat free vegetarian refried beans

1 teaspoon salt (optional)

1 cup vegetable broth

1 large yellow onion, chopped

Topping ideas: shredded cheese, scallions, tortilla chips, tomatoes, sour cream

Equipment:

dutch oven

frying pan

pot

Cooking instruction summary:

Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking. Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables. Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.Season chili with cumin, chili powder, hot sauce and salt (if using). Thicken chili by stirring in refried beans.Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.

 

Step by step:


1. Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking.

2. Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables. Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.Season chili with cumin, chili powder, hot sauce and salt (if using). Thicken chili by stirring in refried beans.Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.


Nutrition Information:

Quickview
449k Calories
24g Protein
16g Total Fat
54g Carbs
29% Health Score
Limit These
Calories
449k
22%

Fat
16g
25%

  Saturated Fat
6g
43%

Carbohydrates
54g
18%

  Sugar
11g
13%

Cholesterol
31mg
11%

Sodium
1692mg
74%

Get Enough Of These
Protein
24g
49%

Vitamin C
79mg
96%

Fiber
18g
73%

Vitamin A
2519IU
50%

Manganese
0.98mg
49%

Folate
179µg
45%

Iron
7mg
41%

Phosphorus
411mg
41%

Calcium
363mg
36%

Potassium
1153mg
33%

Copper
0.64mg
32%

Vitamin B6
0.63mg
31%

Vitamin E
4mg
28%

Magnesium
108mg
27%

Vitamin B1
0.38mg
26%

Vitamin K
24µg
23%

Vitamin B2
0.38mg
22%

Zinc
2mg
19%

Vitamin B3
3mg
17%

Selenium
7µg
11%

Vitamin B5
0.97mg
10%

Vitamin B12
0.25µg
4%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

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School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

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