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.

The fact that it comes together quickly and easy in a single pan is a bonus! We love this vegetarian chili mac – and I think (hope!) you will too.

When I tell you I’ve been working on this One-Pot Vegetarian Chili Mac recipe for YEARS, I’m not exaggerating! It’s not that vegetarian chili mac is a complicated recipe, it’s just that it took me a bit of time, moving away from it and coming back to it, and then finally several chili mac dinners over the past couple of years – to get it just right.

The result is a perfectly cheesy chili mac recipe that’s super hearty – and delicious! – despite its meatless status.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This One-Pot Vegetarian Chili Macaroni
• Vegetarian Chili Mac Ingredients
• Adaptations/Variations
• How to Make One-Pot Vegetarian Chili Mac
• Tips for Success
• Can I Freeze Chili Mac?
• More One Pot Pasta Recipes

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

The Story Behind the Recipe

I created a vegetarian chili mac recipe over a decade ago for another website, and always wanted to circle back around to it, because something about it didn’t feel quite perfect. I felt like I used a bit too much chili powder to make up for the fact that it was a relatively quick recipe – there wasn’t much time for the flavors to all develop. I also suggested cooking the pasta in a separate pan, which felt like a step we might not have to make – couldn’t the pasta cook up in the pan right with the chili?

I added this one back into my “recipes I’m developing” folder, and over the past couple of years, I’ve been making vegetarian chili mac for dinner every few weeks, until I got it just right.

My first goal was to make this a one-pot chili mac without having to cook the pasta separately. I took a cue from Recipe Tin Eats’ chili mac recipe, where she cooks the pasta right in the pan with everything else, after browning the ground beef.

I added the broth and macaroni right to the pan, and, yay! Easy peasy vegetarian chili mac in one pot.

This method has bonus of time, which turns out to be a win-win. The extra 10 minutes or so that it takes the pasta to cook also allows the chili flavors to develop without having to go overboard on the chili powder.

My first recipe called for 2 tablespoons of chili powder. This one takes more like 2 teaspoons. (I think it’s perfect this way, but if you want more chili powder, go for it!)

Why You’ll Love This One-Pot Vegetarian Chili Macaroni

Well, first of all, this vegetarian chili mac tastes amazing! It’s hearty and a little spicy and cheesy. Total comfort food.

If you’re feeding meat-eaters, I’m willing to bet they won’t miss the ground beef that you find in traditional chili mac recipes. My resident meat-eater is a huge fan of this vegetarian chili mac. But I have provided an easy option to give this the one-dish-two-ways treatment, for half vegetarian chili mac and half with meat.

I use two cans of beans for some extra heartiness and protein, and I think that it’s the perfect pasta-to-bean ratio.

I’m willing to bet you’ll also love how easy this one-pot vegetarian chili mac is to make! The one-pan preparation is so satisfying, and half the time is hands-off. Just enough time to whip up a salad or easy veggie side.

Vegetarian Chili Mac Ingredients

• Kidney beans – I use two cans of cooked kidney beans in this vegetarian chili mac. I like that they’re big and hearty and even a little – dare I say – meaty. I also feel like using two cans instead of one provides the perfect bean-to-pasta ratio.
• Pasta – I like to use classic elbows in my chili mac, but other medium tubular pasta shapes work great too. Penne is great!
• Crushed tomatoes – I prefer my chili mac without any chunks of tomatoes, but if you like it that way, feel free to sub in some diced tomatoes. Fire-roasted diced tomatoes would be great.
• Veggie broth – I like to use low-sodium vegetable broth to better control my salt levels.
• Onion & green pepper – These veggies add flavor and some nutrients. Win-win!
• Garlic – Garlic + chili flavors = a must.
• Oregano, chili powder, and cumin – The chili trifecta.
• Cheese – I like to use sharp cheddar in my chili mac recipe. Feel free to use medium or mild if you prefer.
• Salt & pepper – adjust to your liking.

Adaptations/Variations

Dietary Adaptations:

• Vegan Chili Mac & Cheese – Leave out the cheese, or swap in a vegan cheese that melts well.
• Meaty Chili Mac & Cheese – After sauteeing the veggies and garlic, add lean ground beef and cook until no longer pink. Continue with the recipe.
• One Dish Two Ways – Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.
• Gluten-Free Vegetarian Chili Mac – Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Ingredient Substitution Ideas:

• Change up the beans: Feel free to use your favorite beans, or swap one can of kidney beans for another! I’ve used black beans, cannellini beans, and chili beans. All good!
• Use whole wheat pasta: Sometimes I sub in a whole grain pasta for a heartier veg chili mac. Also excellent!

How to Make One-Pot Vegetarian Chili Mac

It’s simple! First, sauté your onion and green pepper until tender. Add the garlic and oregano, and sauté for another minute. Then, add the chili powder and the cumin and cook, stirring, until the veggies are coated and the dish is nice and aromatic.

From there, add the tomatoes, beans, veggie broth, and pasta. Cook until the pasta is tender, then add some of the cheddar cheese, stirring until melted. Top with more cheddar and scallions and cilantro if you like.

That’s it! I told you this One Pot Vegetarian Chili Mac was easy. 😊

Tips for Success

• Add sugar if it’s tasting acidic: Some canned tomatoes are rather acidic; if you find your chili mac is tasting acidic, I recommend stirring in a teaspoon or two of granulated sugar or honey. Sounds weird, but it does an amazing job of taming the acidity and rounding out the flavors!
• Add more broth if needed: If your pasta hasn’t cooked through but your chili mac is getting dry, splash in some more broth, a little at a time, until cooked through.

Can I Freeze Chili Mac?

Yes! Now I will say, freezing, thawing, and reheating pasta dishes can make pasta a bit mushier than you might like. So keep that in mind.

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

More One Pot Pasta Recipes

• One-Pot Pasta Primavera
• One-Pot Pasta Florentine
• One-Pot Creamy Pumpkin Pasta
• Vegetarian Pasta e Fagioli

Print

One-Pot Vegetarian Chili Mac

This hearty, saucy, and cheesy chili mac is comfort food nirvana! It comes together quickly and easily in a single pan, perfect for weeknight dinners.

Course entree, Main Course

Keyword one pot chili mac, one pot vegetarian chili mac, one pot vegetarian chili mace, vegetarin chili mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 392kcal

Author Kare

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 1 small green bell pepper diced; about 1 cup
• 2 medium garlic cloves minced
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 15 ounces kidney beans, drained and rinsed 1 can
• 8 ounces elbow macaroni pasta 2 cups
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 cups sharp cheddar cheese shredded

Instructions

• Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.
• Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
• Increase the heat to high, until boiling, then reduce the heat to a simmer.
• Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.
• Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.
• Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.
• Serve with cilantro, chopped scallions, and sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a microwave or on the stovetop in a lidded pan with a splash of water. 

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

Vegan option:

Leave out the cheese, or swap in a vegan cheese that melts well.

One Dish Two Ways option:

Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.

Gluten-Free option:

Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Substitution Ideas:

• Swap one or both cans of kidney beans for another. I’ve used black beans, cannellini beans, and chili beans. 

• Use whole wheat pasta of GF pasta in place of the pasta.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 52g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 562mg | Fiber: 8g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg

The post One-Pot Vegetarian Chili Mac appeared first on Kitchen Treaty.

What is Minestrone?

Minestrone is a hearty Italian soup made with beans, veggies, and pasta in broth. Whether or not your minestrone recipe is considered genuine depends on a few factors – like what area of Italy or the Mediterranean does your recipe come from? (Read more about the definition of minestrone here.)

I will disclaim that this recipe is my very own, straight from my American kitchen. I have no Italian blood flowing through my veins (sadly) – at least, none that I know of. I do think my version of minestrone is simple and delicious! And I hope you like it too.

Vegetarian Minestrone Soup Ingredients

I often think of minestrone as more of a formula than a recipe – a mirepoix, some garlic, tomatoes, broth, and beans (sometimes I’ll add some winter squash and/or potatoes too), and then after it all simmers for awhile, I’ll add any tender veggies and the pasta, and finally a finish of greens and parsley.

Usually, I take stock in what veggies I have in the fridge that need to get used up. Next, I make sure I have a can of beans on hand, a bit of pasta hanging around at the bottom of a box somewhere, and some veggie broth in the pantry or freezer.

Some minestrone recipes call for pancetta or chicken broth, but this one is an entirely vegetarian minestrone recipe. I rely on a parmesan rind for flavor, but if you leave it out, it can be vegan too.

• We begin with a mirepoix – onions, carrots, and celery sautéed in olive oil.
• Next up we have garlic, a can of fire-roasted diced tomatoes, beans (kidney beans are my go-to), vegetable broth, and a parmesan rind. If you’re okay with dairy, the parmesan rind is key for adding loads of flavor. So good.
• Once the soup has simmered for a bit, I then add zucchini and pasta.
• And then lastly, we add baby spinach and parsley along with any additional salt and pepper.

Why We Love Minestrone

I love that vegetarian minestrone uses up the bits and ends in the fridge, is super budget-friendly to make (that matters these days!), and always makes for delicious leftovers. One pot lasts us almost all week sometimes! So I thought it was high time I shared the recipe. Scroll on for the printable full meal deal!

More Hearty Soup Recipes

• Oh hey! I published another minestrone soup recipe back in 2013! This one is a bit different with optional sausage and more broth, but it’s the formula I’ve been working with for many years now. (Also, I remember thinking those photos were pretty darn good!)
• Lemony Chickpea Soup with Orzo & Dill is another brothy bean-and-pasta situation. I like the lightness of this one as the weather gets warmer.
• Curried Vegetable Barley Soup is a lightly spiced spin on a classic; I love the chickpeas and the barley in place of the pasta.
• This Tuscan Bean Stew with loads of beans, kale, and rosemary is a total keeper.

Print

Vegetarian Minestrone Soup

A comforting bowlful of beans, pasta, and veggies overflowing in a tomato-based broth. Please pass the shredded parm and hunks of crusty bread!

Course Soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 260kcal

Author Kare

Equipment

• 1 3.5 quart or larger stock pot

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and diced; about 1 cup
• 1 stalk celery diced; about 1/2 cup
• 2 garlic cloves peeled and minced; about 1 tablespoon
• 4 cups low-sodium vegetable broth
• 15 ounces fire-roasted diced tomatoes 1 can
• 15 ounces cooked kidney beans 1 can; drained and rinsed
• 2 Yukon gold potatoes diced; about 2 cups [optional]
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 teaspoon kosher salt plus more to taste
• 1 parmesan rind about the size of a domino
• 1 small zucchini diced; about 1 cup
• 1 cup pasta I prefer small-to-medium tubular pastas like ditallini, macaroni, penne, torchio, casarecce, etc.
• 1 ounce baby spinach lightly chopped; about 1 cup packed
• 1/4 cup flat-leaf Italian parsley chopped
• Freshly shredded parmesan cheese for topping

Instructions

• Add olive oil to a large pot over medium-low heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
• Stir in the broth, tomatoes, kidney beans, potatoes (if using), salt, and pepper. Drop in the parmesan rind. Increase heat to high and bring just to a boil. Reduce heat to low until the soup is at a simmer. Let simmer for about 20 minutes, until the potato (if using) is tender.
• Stir in the zucchini and pasta. Cook for another 8-10 minutes, just until the pasta is barely tender.
• Remove from heat. Stir in the spinach and parsley until wilted. Taste and add salt and pepper if desired.
• Ladle into bowls and pass with plenty of parmesan and crusty bread.

Notes

Vegan option

Omit the parmesan rind and parmesan topping. 

Gluten-free option

Sub cooked rice or a gluten-free pasta. 

Nutrition

Calories: 260kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 336mg | Potassium: 772mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4431IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 4mg

The post Vegetarian Minestrone Soup appeared first on Kitchen Treaty.

With bubbly, hearty vegetarian pumpkin chili topped with a golden lid of buttery pumpkin cornbread, we’re talking double the pumpkin goodness!

Some recipes are really, really stubborn. As in, it takes a lot (a looooottttt) of attempts to get it just right.

This pumpkin chili cornbread bake definitely dug its heels in. First, the cornbread wouldn’t cook all the way through. So I halved the cornbread portion of the recipe, while also working on perfecting the pumpkin chili part – but then the cornbread didn’t have much taste after being halved. Why? I don’t know! It was the same exact recipe!

So then I tested cornbread recipes until I got the flavor, moist-factor, and, you know, got it to actually bake through.

It might take me awhile to look back at this recipe without seeing an entire October dedicated to developing the recipe, instead of recalling its Halloween-perfect, totally-awesome-for-fall vibe.

I mean really, stubbornness isn’t a terrible thing. I can be stubborn. My guy’s stubborn. Our kid … yeah. Stubbornness leads to tenacity and drive, right? I mean, I’m not sure I’ve ever heard of a tenacious casserole though.

At least not until now.

The truth is, I really love this Pumpkin Chili Cornbread Bake. I set out to create a one-dish dinner of pumpkin chili with the must-have cornbread situation baked right on top. And as long as I was going to pumpkin town, I thought, why not make it pumpkin cornbread?

It pleases me to no end that this recipe uses exactly one standard-size can of pumpkin puree – one cup of it goes into the chili, the rest goes into the cornbread. Yes!

The chili is a quick stovetop version, borrowing its flavor profile from this pumpkin red lentil chili. We’ve got chili spices but we’ve also got some cinnamon and cocoa powder (trust me), plus, of course, lots of pureed pumpkin which adds a nice sweet note, nutrients galore, and a wonderful thick texture.

And then the cornbread! Moist thanks to pumpkin, a bit sweet due to the brown sugar, a bit of cinnamon and a hint of cloves just to make sure it stays firmly in fall town. But then we have jalapeños. Because they’re cute and a bit of heat is always nice.

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Pumpkin Chili Cornbread Bake

Fall’s favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

Pumpkin chili:

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 14-ounce can fire-roasted petite diced tomatoes
• 1 14-ounce can cooked black beans, drained and rinsed
• 1 14-ounce can cooked kidney beans, drained and rinsed
• 1 cup pumpkin puree not pumpkin pie filling (here’s how to make your own)
• 1 jalapeno pepper seeded and diced small
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt

Pumpkin cornbread:

• 1/2 cup pumpkin puree there should be just enough left in the can from the chili
• 1/2 cup unsweetened almond milk or cow’s milk
• 3 tablespoons canola oil
• 3 tablespoons dark brown sugar
• 1 egg
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper sliced into coins (optional)

Assorted optional toppings:

• More fresh jalapeno peppers
• Sour cream or vegan sour cream
• Fresh cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13″x9″ dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through – check by inserting a toothpick into the cornbread and if it comes out clean, you’re good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

Notes

Vegan option:

The chili is already vegan. For the cornbread portion, use almond milk and omit the egg. Voila! Vegan!

The post Pumpkin Chili Cornbread Bake appeared first on Kitchen Treaty.

We’ve been experiencing some seriously summer-like weather here in the Pacific Northwest, and it has me oh-so ready for everything that comes with the gloriousness of the season. Like barbecues! Especially barbecues! Because this Three Bean Sweet Potato Salad is the perfect thing to take to said barbecues all summer long.

Why is This Sweet Potato Salad Perfect for BBQs?

1. It’s a potato salad! Potato salads are perfect for barbecues. But …
2. It’s not mayo-based! So you don’t have to be worried about mayo out in the hot-hot sun (or just the heaviness of mayo for that matter)
3. It’s vegan and gluten-free, but not so crazy out-there that all the other revelers won’t want to partake too.
4. So it’s a perfect side for them but would also work as a main for you (assuming you’re vegan, vegetarian, gluten-free, or all three) if need be.

I love the idea of this salad for fall, too – I mean, just look at those colors! But I just couldn’t wait until then to share my new favorite potato salad with you. It had to happen now.

Ah heck, let’s just declare this sweet potato salad perfect for any of the four seasons, and call it good.

(But especially for barbecues and summer!)

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
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

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Three Bean Sweet Potato Salad

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn’t be a more perfect fit if they tried.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 265kcal

Author Kare

Ingredients

• 1 pound sweet potatoes about 2 small or 1 large, peeled and cut into 1/2-inch pieces
• 1/2 pound green beans trimmed and cut into 1 1/2-inch pieces
• 1 cup cooked chickpeas
• 1 cup cooked kidney beans
• 1/2 cup chopped red onion about 1/2 small onion
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup granulated sugar would also work
• 1 teaspoon stone-ground mustard or other brown mustard
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground black pepper + more to taste
• 1/4 cup chopped fresh parsley either Italian or curly work

Instructions

• Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
• To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 589mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11205IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg

First published on April 21, 2015

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These Beans & Greens Vegan Tacos are the easiest dinner I’ve made in weeks. Months. Ever! Okay, maybe not ever. Cold cereal for dinner is the easiest ever. But they are still pretty darn easy. 20 minutes and bam – done.

We’ve got beans – of the kidney variety. We’ve got greens – I’m lookin’ at you, rainbow chard.

A few spices, a few toppings, some corn tortillas, and voila. Dinner’s ready.

I first heard about the concept of beans and greens tacos from Sheri when she shared this recipe on her wonderful blog. How cute, I thought: The name rhymes! And they look darn good, too. But it wasn’t until earlier this year that I finally decided to try my hand at some.

I started with this recipe from Martha Stewart’s site, opting for chard instead of kale or other greens. We don’t eat chard nearly enough, so these have been a great (and delicious!) excuse to work it in.

Another reason why this recipe is awesome, especially when you’ve got a multivore household or unexpected company: you can take one recipe and make it vegetarian, vegan, meaty, and/or gluten-free! Just customize for each individual by switching up the tortillas and the toppings. You can even add more green by topping with some guacamole! Perfect.

Happy St. Patty’s day! Now go eat a taco to celebrate.

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Beans & Greens Vegan Tacos

With kidney beans & rainbow chard, these tacos are fast, easy, and healthy – the perfect weeknight meal. Flexible for meat-eaters, vegans, vegetarians & gluten-free diets.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 tacos

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion halved and sliced
• 3 medium garlic cloves minced
• 1 15-ounce can kidney beans, drained and rinsed (about 1 1/2 cups)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup water
• 1 bunch chard about 1/2 pound, either rainbow or Swiss, stems and ribs removed, chopped into bite-size pieces
• 8 corn tortillas*

Topping ideas:

• Crumbled or shredded vegan cheese or non-vegan if you’re okay with that
• Diced avocado
• Cilantro sprigs
• Pico de gallo
• Tapatio hot sauce
• Fresh lime wedges for squeezing over the top

Instructions

• Place a large, deep saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the beans, chili powder, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and water. Stir. Add the chard and cook, stirring occasionally, until wilted, 3-4 minutes. Taste and add additional salt and pepper if desired.
• Meanwhile, warm the tortillas. You can do this in several ways. Grill: Heat a grill pan over medium-high heat and warm one or two tortillas at a time in the pan. Just cook until grill lines start to appear, 1-2 minutes, then flip with tongs and cook on the other side. Oven: Wrap tortillas in foil and place in a 350 degree Fahrenheit oven until warmed, 8-10 minutes. Microwave: place on a plate, cover with a damp kitchen towel, and microwave until warm, 30-60 seconds.
• To serve, lay tortillas flat on plates and divide the filling between them. Top with preferred toppings. Serve and devour.

Notes

Meaty option:

Add cooked chicken – shredded and lightly seasoned – to the carnivores’ tacos. Or you could just bake up a couple extra dinosaur-shaped chicken nuggets and throw them on the carnivore’s tacos if you’re really in a hurry. This may have happened in our house once or twice. My poor meat-eating guy. (He still loves them).

*Gluten-free note:

Check your tortilla ingredients to make sure they’re wheat-free.

Adapted from Martha Stewart

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Conveniently, this Comforting Veggie Soup comes together in just under 25 minutes – because on those frazzled days when you need comfort the most, usually you’re a little short on time. And patience. And energy. So, perfect!

This soup is light yet satisfying; it’s super-simple yet full of flavor. It tastes like it simmered all day, but it takes 25 minutes from that first chop of veggies to the last ladle into your bowl. That’s my kinda soup.

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Okay, so they are squash, so they’re actually not the prettiest things in the world. I mean, can anything called “squash” be pretty? But no matter! I promise you – you won’t care in the slightest.

I’m totally in love with this recipe. It might be the easiest way ever to convert professed squash haters. Spaghetti squash is already a great gateway squash. As long as you don’t go into things expecting an exact replica of pasta, you’re likely to be pleasantly surprised. Firm, almost crunchy strands without that “squashy” taste. It’s pretty great.

With Chili Cheese Stuffed Spaghetti Squash, the squash sort of stands in for a bread bowl. Except less carbs. You just roast spaghetti squash halves then fill with chili and cheese, then bake again until melty perfection. That’s pretty much the deal.

As you eat your cheesy chili, you scrape strands of the delicious squash into each forkful. It’s a good thing.

So here’s another cool thing about this dish. I provide a quick and easy chili recipe here, but really, you can use any chili you want. I’ve made it with this Black Bean Pumpkin Chili, for instance, and it was wonderful, though a little strange to eat squash within a squash. Dinner Inception, my guy called it.

So make your favorite chili to stuff in there. Or make use of chili leftovers. Or use canned chili! I won’t tell. Or. Or! Make up a meaty version and a non-meaty version. The individual serving component makes it perfect for doing the One Dish Two Ways thing.

Nope, fancy-pants it’s not. And that’s just the way we like it.

Make-Ahead Tips

These can be assembled up to the point of baking, then refrigerated for up to 24 hours. Just remove from the fridge and bake! You just might need to cook them for a little longer to heat them all the way through. You can also make each component separately beforehand and then quickly assemble and bake for a faster weeknight dinner.

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But pasta e fagioli – which literally translates to “pasta and beans” – is an Italian peasant dish traditionally made with inexpensive, vegetarian ingredients. So I added meat to half of it. I’m so difficult that way.

I’ve been wanting to adapt pasta e fagioli for the Crock Pot for awhile, and this Slow Cooker Vegetarian Pasta e Fagioli Soup seemed like a natural variation.  Sturdy kidney beans, carrots, and cabbage mingle with tomatoes and Italian-seasoned veggie broth for a warm, comforting dinner.

If your garden’s overflowing (finally!) with zucchini like ours is, you might throw some of that in there, too.

A little pasta and, if you desire, cooked ground beef thrown in to a portion at the end for the meat-eaters, and you’re good to go.

Something for everyone.

There’s a school of thought out there that onion and garlic should be sauteed before being added to the slow cooker, because sometimes the end result can taste funny. I’ve spent a fair (possibly embarrassing) amount of time pondering and testing this. Because why add that extra work to slow cooker recipe preparation if it’s not necessary?

My conclusion is that for most super-hearty chilis and stews, a quick pre-saute isn’t necessary. But for brothy soups or recipes where very developed flavors and spices are important, it can make a difference. Although the biggest difference is the smell! When you add the onion and garlic raw, when you lift that lid toward the end of the process, your food can smell a little funky. Not bad! But you can just tell if you didn’t cook it up first. It still tastes okay, though – the flavors just aren’t quite as developed.

For this soup, I actually made two versions at the same time – one with pre-cooked onions and garlic, and one where I just dumped everything in. Then my guy and I did a little taste test. I preferred the one with sauteed onion – but I also knew which one it was, so it could have been mental. My guy went in blind – he had no idea which was which – and he slightly preferred the one that started with raw onions!

So I wrote this recipe to include the saute at the beginning of the process – but if you’d rather dump ’em in raw, it won’t make a huge difference in the end result.

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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

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