Three-bean Vegetarian Chili and Orange and Red Onion Salad with Fennel

Ready in 1 hour

Serves: 4

Prep time: 20 minutes

Cook time: 60 minutes

This vegetarian chili tastes best the day after it's made. Incorporating three different types of beans will increase your phytonutrient intake. The orange and red onion salad completes the meal with a good dose of fruit and veggies.

"The salad was a big hit. I had to use fennel seeds cause I couldn't find fennel and it was still delicious. Next time I'll use the fennel bulb."

- Grammy456

Top-ranked recipe named "Three-bean Vegetarian Chili and Orange and Red Onion Salad with Fennel"

5 avg, 2 review(s) 100% would make again

Ingredients

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CHILI
1 cup canned black-eyed peas
2/3 cup canned chickpeas
1/2 cup Great Northern white beans
1 tbsp. Extra-virgin olive oil
1/4 c. Onion; diced
1 clove Garlic; peeled and minced
1/4 c. Celery; diced
2/3 cup poblano pepper; diced
2 c. Vegetable broth
1 tbsp. Chili powder
1/4 tsp. parsley; fresh chopped
1/4 tsp. Cumin
1/4 tsp. fresh thyme
1/8 tsp. Cayenne pepper
1/4 c. Sea salt
SALAD
3 tbsp. Extra-virgin olive oil
1 1/2 tbsp. Lemon juice
1/4 tsp. Sea salt
1/2 tsp. Black pepper
2 large Navel oranges
1/2 cup fennel; very thinly sliced
1/4 cup red onion; very thinly sliced
3 tbsp. mint; chopped
8 Kalamata Olives; or other brine-cured black olives, pitted and quartered

Original recipe makes 4

Servings  

Preparation

Chili: Drain and rinse beans. Heat oil in a stockpot over medium heat. saute onion, garlic, celery, and peppers for 5-7 minutes. Add vegetable broth, beans, parsley, and spices. Cover. Simmer for approximately 1 hour or until beans are tender and liquid thickens slightly. Remove from heat and chill.

Salad: Whisk together the extra-virgin olive oil, lemon juice, salt, and pepper. Peel the oranges, removing all the white pith, and cut them horizontally into ?"-thick slices. Arrange the oranges on a platter or in a shallow dish and pour 3 tablespoons of the dressing over them. Toss the fennel, red onion, and mint with the remainder of the dressing. Arrange the fennel mixture on top of the orange slices. Garnish with the olives.

Credits

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Calories Per Serving: 391 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The salad was a big hit. I had to use fennel seeds cause I couldn't find fennel and it was still delicious. Next time I'll use the fennel bulb.
Grammy456 2 years ago
[I posted this recipe.]
stevensonmunro 4 years ago
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