With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

Print

Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

Print

Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Bean Veggie Chili
• Ingredients
• How to Make Black Bean Vegetable Chili
• Tips for Success
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Crock Pot 3-Bean Chili
• Sweet Potato Quinoa Chili
• Instant Pot Chili
• Black Bean & Mango Chili
• Pumpkin Red Lentil Chili
• Black Bean Pumpkin Chili

Print

Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

Course Main Course

Cuisine American

Keyword black bean chili, black bean vegetable chili, black bean vegetarian chili, black bean veggie chili

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper chopped; about 1 cup
• 2 medium carrots diced; about 1 cup
• 3 cloves garlic minced; about 1 tablespoon
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
• 1 teaspoon kosher salt plus more, to taste
• 1/2 teaspoon freshly ground black pepper plus more, to taste
• 1 cup broccoli florets diced small
• 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
• 1/2 lime squeezed

Optional toppings

• sour cream or vegan sour cream
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges for squeezing over the top
• chopped red onion, sweet onion, or scallions
• diced avocado

Instructions

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Black Bean Veggie Chili Recipe appeared first on Kitchen Treaty.

Just mix up your spices, keep it in your spice cupboard, and it’s ready to go at a moment’s notice.

Or maybe you just got to the “taco seasoning” on your list of ingredients in a recipe you’re working on right now … but you don’t have any on hand?! Been there!

I’ve got you covered with this homemade taco seasoning recipe.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Taco Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Taco Seasoning Mix
• Tip for Success
• How to Use It
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been working hard on a lentil-based taco “meat” recipe, and I really wanted to skip the spice packet. Maybe it’s me, but that felt weird to include in a recipe that’s full of wholesome pantry ingredients? It’s probably just me. But either way, it’s a pain to have to pull five different spices out of the cupboard when you’re making a recipe.

So! I thought I’d whip up a taco seasoning mix, and I have absolutely loved having it on hand! My guy uses it to season ground beef for various taco adventures, and I don’t have to pull out five or six different bottles of spices every time I test this recipe (which is just about done, by the way!)

Why You’ll Love Homemade Taco Seasoning

I just think it’s so much easier to have a jar of homemade taco seasoning on hand vs. pulling out all of the individual spices or having to buy a packet of taco seasoning at the store every time you make something with taco seasoning in it. I’m willing to bet you’ll agree, so here we are!

Plus, it’s really nice to make your taco seasoning exactly how you like it. Prefer it with more heat? Like something smokier? It’s possible with homemade taco seasoning mix!

Ingredients

• Chili powder – Go with mild chili powder or spicy. Your choice!
• Cumin – Smoky dried cumin is essential.
• Oregano – I like lots of dried oregano in my taco seasoning.
• Onion powder – Adds a nice umami note to any dish you use it in.
• Smoked paprika – Lends a smoky note that is so delicious!
• Garlic powder – for more Tex-Mex flavor.
• Kosher salt – to enhance the flavor of all the delicious spices you are using!

Adaptations/Variations

• Smoky taco seasoning: Double or even triple the smoked paprika.
• Spicy taco seasoning: Add cayenne pepper, up to 1/2 teaspoon depending on how spicy you like it. You can also add crushed red pepper flakes if you prefer.
• Other spices to add, if you like: Sweet (or regular) paprika, which will make a redder taco seasoning. Coriander adds wonderful flavor, Freshly ground black pepper is always welcome!
• Omit the salt: Leave out the salt if you prefer to adjust the amount of salt in your recipe as you go.

How to Make Taco Seasoning Mix

This is just SO COMPLICATED. Not really.

Literally add everything to a bowl …

… mix it up …

Then transfer it to a jar to store. Or, if you want to skip the bowl, just mix it up directly in the jar. Easy peasy.

Tip for Success

• Store your taco seasoning just like you do your other spices to keep them fresh as long as possible – somewhere dark, cool, and dry (like your pantry).

How to Use It

• 3 tablespoons = one packet of taco seasoning. Just add the spice mix when you would have normally added your taco seasoning. If you’re seasoning ground beef or something else that’s a bit dry, feel free to add a splash of water to help the taco seasoning coat every last bit.

More Spice Mix Recipes

• Pumpkin Pie Spice
• Sweet & Smoky BBQ Dry Rub

Print

Homemade Taco Seasoning

Skip the store! Make your taco seasoning right at home with just a few simple spices and seasonings.

Keyword homemade taco seasoning, taco seasoning, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3

Calories 85kcal

Author Kare

Ingredients

• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Add all ingredients to a bowl. Mix it up. Transfer to an airtight lidded jar. Store at room temperature.
• Use to season many different Tex Mex recipes! 3 tablespoons of homemade taco seasoning mix = 1 packet.

Notes

Scaled down version

For one heaping tablespoon of taco seasoning mix:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic powder

Nutrition

Serving: 3tablespoons | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1883mg | Potassium: 518mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6253IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg

The post Homemade Taco Seasoning appeared first on Kitchen Treaty.

In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.

Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.

Either way, it’s hearty, delicious, and comforting. Yesss.

I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.

Instant Pot Vegetarian Chili Ingredients

This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.

The full list of ingredients is:

• Black beans – I love the meatiness and heft they add to vegetarian chili! Use canned or homemade.
• Onion
• Bell pepper – red, yellow, or orange will do
• Garlic
• Oregano – A must, imo, for veg chili!
• Chili powder & cumin
• Fire-roasted crushed tomatoes (though diced work just fine too)
• Jalapeno pepper – for a bit of heat
• Salt
• Water – just a cup (the Instant Pot needs it!)

How to Make It

It’s super easy! Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.

Then just hit a few buttons and hearty deliciousness is on the table in no time.

This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!

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Instant Pot Vegetarian Chili

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Course Main Course

Cuisine American

Keyword chili

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 260kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced) (about 2 cups
• 1 red, yellow, or orange bell pepper diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups cooked black beans or 2 [15-ounce] cans, drained
• 15 ounces crushed tomatoes I like fire-roasted for a little extra dose of flavor
• 1 medium jalapeno pepper seeded and minced*
• 1 teaspoon kosher salt
• 1 cup water

Topping ideas:

• Cashew sour cream
• Diced avocado
• Cilantro
• Diced red onion

Instructions

• Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.

Notes

Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.

 

* I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapenos can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 968mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2396IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 6mg

The post Instant Pot Vegetarian Chili appeared first on Kitchen Treaty.

Like:

• Sliced sweet potatoes
• Cauliflower steaks
• Sliced zucchini
• Shish kebabs
• Basically any roasted veggies – just toss and bake
• Chicken (my guy’s fave)
• Steak
• Burgers
• And even tofu!

This versatile dry rub recipe starts with a good dose of brown sugar. Then it’s loaded up with smoky spices like smoked paprika, chili powder mix, and dried chipotle chile. Then we throw a few more herbs and spice in there for mega flavor goodness. Mega Flavor Goodness – totally an awesome new blog name. But I digress.

Thyme and rosemary. Mustard powder. Even a smidge of ground allspice. Do it!

Just rub it on and grill away. Or sprinkle it over the top of something you’ve already grilled. Or make a marinade with it. This Sweet & Smoky BBQ Dry Rub Mix is your oyster! (Hmm. It would probably be good on oysters, too, if oysters are your thing.)

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Sweet & Smoky BBQ Dry Rub Mix

Use this intensely flavored dry spice rub on everything. Your grilled veggies, meat, and even tofu will never be the same!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 238kcal

Author Kare

Ingredients

• 1/4 cup dark brown sugar
• 2 tablespoons kosher salt or other coarse salt or sea salt
• 1 tablespoon + 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 2 teaspoon chopped fresh rosemary or 1 teaspoon dried and crumbled with your hands
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground chipotle chili
• 1/4 teaspoon ground allspice

Instructions

• Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven’t tried any longer!)

To use:

• On veggies: Brush with a little oil first, and then sprinkle on the rub. Using your hands, rub into nooks and crannies. Proceed with grilling.
• On tofu: Press a block of firm tofu for about 1/2 hour to drain excess water. Slice and rub all sides with spice mix. Proceed with grilling or refrigerate for 1-2 hours to allow the flavors to deepen before grilling.
• On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix – or more or less to taste – and use your hands to rub it into nooks, crannies, and sides of meat. (Wash your hands well afterwards!) Proceed with grilling.
• Or sprinkle it on already-grilled veggies, even potatoes or corn-on-the-cob!

Nutrition

Calories: 238kcal | Carbohydrates: 58g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 14054mg | Potassium: 187mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1483IU | Calcium: 77mg | Iron: 3mg

The post Sweet & Smoky BBQ Dry Rub Mix appeared first on Kitchen Treaty.

Several years ago, a friend introduced me to a concept called “the French fry feeling.” Basically, it’s a feeling you get after talking too much, often about somebody else, possibly in not such a nice way – you know, gossiping. And then realizing you probably shouldn’t have gossiped quite so … enthusiastically. Which, strangely enough, is very similar to the feeling one might get after wolfing down a giant portion of French fries.

Well, the beauty of this spicy baked sweet potato fries recipe is that you don’t get the French fry feeling after eating them. Unless you gossiped with a friend while doing so.

I will say that these baked sweet potato fries are very easy to wolf down. I’ve used many tricks in the book to help make these guys as crisp as possible – not easy with baked sweet potato fries. The most important? Use corn starch! Tossing sweet potato fries in corn starch after cutting them helps them to crisp up nicely in the oven. Feels weird to do but totally, totally worth it. (I did some research to try to pinpoint the first online source to publish this trick, and as far as I can tell, it came from The Art of Doing Stuff. Lots of brilliant crisp sweet potato fry tips here!)

If you’re not sure about the “spicy” part of this recipe, just leave off the spices and go with a little salt and pepper. Still delish. But if you do go with the spices, be sure to whip up some of the cool Greek yogurt ranch to serve alongside. It cools the bit of fire – and sweet potato fries + ranch are a match made in heaven. Trust.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Creamy Sweet Potato Soup

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Spicy Baked Sweet Potato Fries with Cool Greek Yogurt Ranch

These addicting baked sweet potato fries crisp up nicely in the oven. Dip them in a healthy garlicky dill ranch and you’re good to go. Just reduce or leave out the sugar and spices if you prefer a less-spicy version.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

Spicy Baked Sweet Potato Fries:

• 2 medium sweet potatoes
• 2 tablespoons corn starch
• 2 tablespoons olive oil
• 1 tablespoons pure maple syrup or brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper add more for more heat
• 1/4 teaspoon kosher salt or fine-grain sea salt + more to taste

Cool Greek Yogurt Ranch:

• 3/4 cup Greek yogurt I use full-fat
• 2 teaspoons white wine vinegar or champagne vinegar
• 1-2 garlic cloves smashed and finely minced (about 2 heaping teaspoons)
• 2 tablespoons finely chopped onion
• 1 tablespoon fresh minced dill
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Scrub sweet potatoes or peel off the skin, if you desire (I like to leave it on). Cut sweet potatoes into approx. 1/4-inch matchsticks. Put sweet potatoes into a large bowl and sprinkle the cornstarch over the top. Toss with your clean hands until all of the fries are coated. Drizzle with olive oil and toss again. Add maple syrup or brown sugar, chili powder, cinnamon, cayenne pepper, and salt. Toss until all of the fries are coated.
• Lay fries on a baking sheet, making sure there is a little space around each fry – don’t crowd or pile them! Depending on the size of your baking sheet, you may need to use two (I do).
• Place in oven and bake until golden brown and many are crisp, about 25 minutes, turning carefully at right around the 15 minute mark. Remove fries from oven and let cool a bit.
• While the fries are baking, make your ranch dip. In a small bowl, stir together all of the dip ingredients. Taste and add more salt and pepper if desired.
• Add more salt to the fries if you like. Serve warm with the ranch dip.

More baked sweet potato snacks

Chili-Lime Baked Sweet Potato Fries from Connoisseurus Veg
Baked Garlic Sweet Potato Fries from Damn Delicious
Garlic Rosemary Baked Sweet Potato Chips from Oh My Veggies
Sweet Potato Nuggets with Apple Cider Dipping Sauce from Oh My Veggies
Crispy Cornmeal Sweet Potato Fries from My New Roots

The post Baked Sweet Potato Fries appeared first on Kitchen Treaty.

We are up to our ears in firewood right now. A giant, half-dead hemlock towered over our new place, and I, ever the worrywart, wanted it down immediately after we moved in.

So the professionals climbed up and it came down. And we were left with wood. Lots and lots of wood.

We rented a log splitter and my guy, my brother, my nephew, and my sister spent the majority of yesterday taming the giant rounds – some were coffee-table-sized, I’m not kidding – into manageable hunks of firewood.

Me, well, I primarily took up residence inside, working on chili recipes, including this vegetarian pumpkin chili recipe, Crock Pot Pumpkin Red Lentil Chili.

I felt sort of lame bowing out of most of the hard labor in the name of babywatching and lunchmaking, but hey … someone’s gotta feed the troops, right?! And besides, this vegetarian pumpkin chili? Totally worth it.

I actually dreamed up this chili last winter, but by the time I got it just about right, it was nearly spring and not really a good time to share a Crock Pot chili recipe. So I made it again yesterday with a couple of final tweaks, and I officially love this one more than ever.

This one is a nice, thick chili with kidney beans, lentils, pumpkin puree, and wonderfully warming spices.

The red lentils soak up all of the flavors and help give this chili its wonderfully hearty texture. And I adore the subtle, unexpected complexities that the pumpkin, cocoa powder, cinnamon, and cloves add to the mix.

I like this one to be fairly spicy (for me) – so I add an jalapeno, seeds and all, for a nice bit of heat. If the jalapeno seems like it’s a bit on the mild side, I’ll add two. A bit of green Tabasco at serving time doesn’t hurt, either.

Yep – this one pretty much the perfect chili for fall. Or wood-cutting days. Or both.

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Crock Pot Pumpkin Red Lentil Chili

This thick, hearty vegetarian pumpkin chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It's the perfect fall chili!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 285kcal

Author Kare

Ingredients

• 2 15-ounce cans kidney beans, drained
• 2 cups water or vegetable broth
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 cup dry split red lentils
• 1 cup pumpkin puree
• 1 cup chopped yellow onion about 1/2 a medium onion
• 1 medium jalapeno pepper minced (taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing)
• 1 tablespoon cocoa powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon kosher salt

Topping options:

• Diced tomatoes
• Diced onions
• Sour cream or cashew sour cream
• Shredded cheddar or gruyere if not vegan
• Toasted pumpkin seeds/pepitas
• Sliced scallions
• Green Tabasco

Instructions

• Add all ingredients to a 3-quart or larger Crock Pot. Stir.
• Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.

Notes

Meat option

I recently made this chili for carnivorous company. About 30 minutes before serving, I cooked up a pound of ground beef in a large saute pan, then scooped about 3/4 of the chili into the pan, covered it, and kept it warm until it was time to eat. The meat-eaters loved the chili and I, as always, loved my meatless version!

Nutrition

Serving: 1/6 of recipe | Calories: 285kcal | Carbohydrates: 50.6g | Protein: 19.1g | Fat: 2g | Sodium: 671mg | Fiber: 18.6g | Sugar: 7.5g

The post Slow Cooker Pumpkin Red Lentil Chili appeared first on Kitchen Treaty.

I tried super simple chili, chili with a gazillion ingredients, chili with “secret ingredients” like unsweetened cocoa or brewed coffee (both very good, actually) … but this 3 bean chili – slow cooker style – rules them all.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love 3-Bean Chili Slow Cooker
• Crock Pot 3-Bean Chili Ingredients
• More Crock Pot chili recipes

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind the Recipe

This slow cooker 3-bean chili recipe is the one that’s been floating around on a piece of paper with the title of “THE Chili.” My guy took a bite of his version (with meat, option for carnivores is in the recipe) and said, “This is it. You can stop at this one. It’s perfect.”

I feel the same way about the vegetarian/vegan version.

Why You’ll Love 3-Bean Chili Slow Cooker

This recipe is simple! This Slow-Cooker 3-Bean Chili is super simple to throw together, and takes next to no work to cook. It bubbles in the Crock Pot all day, simmering to dinnertime perfection.

It’s versatile too. You can stick with the vegetarian chili, or if you want it one-dish-two-ways style, just brown some ground beef, simmer some of the chili together with the meat for a bit, and dinner’s ready.

Crock Pot 3-Bean Chili Ingredients

As-is without the Tabasco, this is a nice, mild, family-friendly chili – not much heat at all. Add the Tabasco at the end, offer it up as a topping, or omit it altogether, depending on your preferences.

• Chili beans in sauce – I like using chili beans in sauce for an added boost of flavor.
• Black beans – love black beans in chili!
• Kidney beans – larger than chili beans or black beans for hearty bites of chili.
• Fire-roasted diced tomatoes – I really like fire-roasted tomatoes for the added smoky bit of flavor.
• Onions, green peppers, and garlic – Aromatic veggies that make this vegetarian chili sing!
• Chili powder, cumin, and oregano – Classic chili spices; a must! Use a milder chili powder if you’re not wanting much heat, or a hotter chili powder if you like it spicy.
• Tabasco sauce (optional) – A finish with a few dashes of Tabasco makes this chili extra good!

More Crock Pot chili recipes

• Slow Cooker Butternut Squash Coconut Chili from The Fig Tree
• Crock Pot Pumpkin Red Lentil Chili from moi!
• Lentil Chili with Roasted Red Peppers, Olives, and Green Onion from Kalyn’s Kitchen
• Slow Cooker Black Bean & Mango Caribbean Chili from me!
• Slow Cooker 3-Bean Winter Chili from Boulder Locavore
• 17 Crock Pot Vegetarian Chili Recipes (+ 4 bonus meaty chili recipes for the carnivores)

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Slow-Cooker 3-Bean Chili

THE Chili recipe around here. Three kinds of beans + onions, green peppers, fire-roasted tomatoes, and spices bubble in the Crock Pot while you go about your day. Ground beef can go in the carnivores' portions if you like. Chili two ways=a happy home!

Course Main Course

Cuisine American

Keyword chili

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

• 30 ounces chili beans in sauce 2 [15-ounce] cans
• 15 ounces kidney beans, drained 1 [15-ounce] can
• 15 ounces black beans, drained 1 [15-ounce] can
• 30 ounces fire-roasted diced tomatoes 2 [15-ounce] cans; crushed tomatoes are also good
• 2 medium green peppers diced [about 3 cups]
• 2 medium yellow onions diced [about 3 cups]
• 2 medium cloves garlic minced
• 2 tablespoons chili powder*
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 20 dashes Tabasco sauce optional

Instructions

• Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 – 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to “Serve with toppings.”
• Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.

Notes

Meat option for vegetarians & non-vegetarians eating together:

Add meat to half the chili: In a medium or large saucepan, brown 1 pound ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 – 30 minutes.

Add meat to all the chili: Follow directions above but with 1 pound ground beef. Add to Crock Pot at beginning of cooking time. 

Nutrition info does not include ground beef. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals or even to top nachos. Double the recipe to ensure lots of extra – just make sure you’re using a big Crock Pot!

 

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Slow Cooker 3-Bean Chili appeared first on Kitchen Treaty.

But finding Mr. Right changes things, I guess. So I found a Paula Dean recipe on the Food Network site and made a meal for my guy (and his buddy) that they moaned and groaned over and shortly thereafter renamed, simply, “Love.” My guy’s day was made better, and I’d found a keeper recipe.

First of all – while having something you made renamed “Love” is quite the compliment, it can lead to some complications if you’re not careful when referencing it. So when you say to your guys’ buddy, for instance, “You’re staying for dinner, right? I’m making LOVE!” be prepared to do a little backtracking. I’m just saying.

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Bacon-Wrapped Chicken Skewers

These bacon-wrapped chicken skewers are true love! Crispy, brown sugar coated bacon wrapped around pieces of chicken, grilled up until they’re golden and delicious.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• Three boneless skinless chicken breasts, cut into 1/2 inch strips
• One package bacon I use Fletcher’s hickory smoked stuff
• 2/3 cup packed brown sugar
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• Bamboo skewers

Instructions

• Heat the oven to 350 degrees. Spray a broiler pan with non-stick cooking spray.
• Mix up the brown sugar, chili powder, and cayenne pepper, and pour onto a plate.
• Cut the bacon slices in half. Wrap a half slice of bacon around each piece of chicken, pulling it kind of tight. Thread the bacon-wrapped chicken onto a skewer, making sure to poke each end of the bacon so it stays on. Place three pieces of bacon-wrapped chicken on each skewer.
• Baked for 30-35 minutes, until the bacon is crisp and there’s NO pink inside of the chicken (internal temperature should reach 163 degrees). Allow skewers to rest for 5 minutes before serving.

The post Bacon-Wrapped Chicken Skewers, aka: “Love” appeared first on Kitchen Treaty.