Vegetarian Chili

• Soaking beans: 1 hour
• Cooking time: 2 hours
• Total time: 3 hours

Ingredients

Water and Dried Pinto Beans:

• 2 cups dried pinto beans (1 pound bag), rinse and pick through
• 8 cups water

Vegetables:

• 2 tablespoons olive oil
• 1 cup carrot, finely chopped
• 1 cup yellow or red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 cup onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 jalapeño chiles, finely chopped (remove seeds for less heat)

Seasonings:

• 1 tablespoon ancho chile powder
• ¼ teaspoon ground chipotle powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon unsweetened cocoa powder (optional, adds more depth of flavor)

Beans, Hominy, Tomatoes, Worcestershire, and Water:

• One 14.5 ounce can kidney beans, rinsed and drained
• One 14.5 ounce can black beans, rinsed, drained and finely minced in food processor
• One 14.5 ounce can hominy; rinsed and drained
• One 28-ounce can fire-roasted tomatoes with juice (diced)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 cups water

Optional Toppings:

• Sour cream
• Grated cheddar cheese
• Finely chopped onion
• Coarsely chopped fresh cilantro
• Coarsely chopped cabbage
• Coarsely chopped avocado
• Saltines

Ingredients

Instructions

1. Slowly pour pinto beans into a colander. Remove any dirt, pebbles, or other debris.
2. Rinse beans with cold tap water.
3. Let water drain from colander.
4. Pour beans into a Dutch oven.
5. Add 8 cups water.
6. Heat water and beans to boiling; boil uncovered for 2 minutes.
7. Turn off heat; cover and let stand for 1 hour.
8. Rinse and drain hominy and using a food processer pulse until finely minced. NOTE: If you do not have a food processer finely mince using a knife.
9. Pour kidney beans and black beans into a colander, rinse and drain; set aside.
10. After pinto beans have soaked for one hour pour into the colander and allow to drain; set aside.
11. Add oil to Dutch oven and heat on medium.
12. Add chopped vegetables, stirring occasionally until they begin to soften; 3 to 5 minutes.
13. Add seasonings, stir to incorporate.
14. Add beans, minced hominy, tomatoes, tomato paste, Worcestershire sauce, and 4 cups of water; stir to incorporate.
15. Bring to a simmer.
16. Cover and simmer on low for 2 hours.
17. Salt to taste.
18. Serve.

Comments

Makes 6 to 8 servings.

Do you own an Instant Pot or Pressure Cooker? Click here for making Instant Pot Vegetarian Chili.

Serve optional toppings on the side so that guests can decide what, if anything, they would like to mix in with their chili.

Consider serving with cornbread.

Categorized in

• Soups and Stews
• Vegetarian
• Beans

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