This Vegetarian Bean Chili is savory and satisfying. Despite the number of ingredients, it is low calorie. It is perfect to serve large crowds.


1/2 cup garbanzo beans
1/2 cup navy beans
1/2 cup black beans
1/2 cup adzuki beans
1 Tbsp extra-virgin olive oil
1 tsp minced garlic
2/3 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3/4 tsp dry basil
Pinch ground cumin
1 1/2 tsp chili powder
Pinch chipotle pepper powder.
1/4 tsp dry oregano
Pinch freshly ground black pepper.
2 1/2 cups canned diced tomatoes
3 Tbsp tomato puree
1 3/4 cup tomato sauce
2 cups vegetable stock
4 tsp minced green chili
2 Tbsp chopped cilantro
1 Tbsp chopped parsley
2 tsp molasses
1/2 tsp sea salt


Soak beans overnight. Drain water. Add fresh water. Bring to a boil again. Reduce heat to simmer and cook for 1 1/2 hours.

In another saucepan, sauté garlic, onion, and peppers in olive oil until tender. Add dry spices and sauté briefly. Add tomato products and vegetable stock and bring to a simmer. Add cooked beans and bring back to a simmer. Add green chiles and cook for 45 minutes.

Add cilantro, parsley, and molasses and cook for 5 minutes—season with salt.

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