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Vegetarian Chili

Recipe Image
Prep Time

15

m
Cook Time

1

h

10

m
Total Time

9

h

25

m
This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.

Ingredients

  • 2 teaspoon oil, olive
  • 1 1/2 cup(s) beans, red, dried
    soaked overnight
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic
    chopped
  • 1 1/2 cup(s) onion(s)
    coarsely chopped
  • 1 large pepper(s), red, bell
    seeded and diced
  • 1 large pepper(s), green, bell
    seeded and diced
  • 1 medium pepper(s), jalapeno
    seeded and diced (wear plastic gloves when handling)
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon oregano, dried
  • 1 pinch cinnamon, ground
  • 2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 cup(s) cilantro, fresh
    chopped

Instructions


  • 1

    Drain and rinse the beans. Set aside.

  • 2

    In a large saucepan, warm the oil over medium-high heat. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeño peppers, chili powder, oregano, and cinnamon. Sauté over medium-high heat for 3 minutes, stirring frequently. Add the beans and 3 cups of water.

  • 3

    Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)

  • 4

    Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.

NOTES: You can replace the dried red kidney beans with 2 cans (19 ounces each) kidney beans, rinsed and drained. You can also use a combination of black, pinto, and kidney beans.

Nutritional Information Amount Per Serving
  • Calories312
  • Total Fat4g
  • Saturated Fat0.5g
  • Sodium172mg
  • Carbohydrates55g
  • Dietary Fiber14g
  • Protein18g
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