This easy vegetarian chili recipe is also extremely versatile. Wrapped in a flour tortilla, it makes a great vegetarian burrito filling. It can also be turned into a vegetarian appetizer by serving it as a warm dip with tortilla chips.
There are many ways to garnish this vegetarian chili. Try adding chopped fresh cilantro, sour cream, Monterey Jack cheese, or a strong cheddar.
Three-Bean Vegetarian Chili
¾ cup dried pinto beans
¾ cup dried red kidney beans
¾ cup dried black beans
Two 28 oz. cans crushed tomatoes
2-3 fresh serrano peppers or jalapeno peppers, seeded and minced
6 large cloves garlic, minced
6 tbsp, chili powder/seasoning
2½ tbsp ground cumin
¼ tsp cayenne pepper
¾ tsp dried oregano
⅓ cup olive oil
3 yellow onions, chopped
salt and black pepper
- Soak the beans overnight. Drain the soaking water and set aside.
- In a large pot, heat the olive oil over low heat. Sauté the onions and the hot peppers until the onions are soft, about 10 minutes.
- Add the garlic, cumin, cayenne, chili powder, and oregano. Sauté for another two minutes, stirring constantly. Add the beans and crushed tomatoes. Add enough water to cover the beans by 3 inches.
- Bring the chili to a boil. Then reduce the heat to low, and simmer, uncovered, until the beans are very tender and begin to fall apart, 2 ½-3 hours. If the beans begin to dry out before they are fully cooked, add a small amount of water. Season to taste with salt and black pepper.
Yield: Serves: 6