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Three-Bean Vegetarian Chili

From the Liz Biro collection

Serves

Ingredients

	2	Tbsp. olive oil
	2	medium onions, chopped
	2	bell peppers or a mix of fresh anaheim and poblano chiles, chopped (about 2 cups)
	4	cups pinto beans, slightly undercooked
	2	cups black beans, slightly undercooked
	2	cups raw lentils
	1	can (28 ounces) crushed tomatoes
	5	cups cooking liquid from beans
	1	Tbsp. dried oregano
	1	Tbsp. ground cumin
	2	Tbsp. chili powder
	2	tsp. salt
	1	cup dry textured vegetable protein (TVP), optional
	1½	cups frozen corn kernels or canned hominy
	1	Tbsp. cocoa powder

Steps

Place large, heavy stockpot over medium-high heat. When pan is hot, add olive oil. Add onions and peppers to hot oil. Reduce heat to medium-low and cook until vegetables are tender and onion is lightly browned, about 10 minutes. Reduce heat if vegetables begin to brown too quickly.
Add beans, tomatoes, bean-cooking liquid, and seasonings to pot. Stir to combine. Add textured vegetable protein if using. Increase heat to high to bring chili to a boil. Reduce heat to medium-low and simmer chili, uncovered, until mixture is very thick, 45 minutes to 1 hour.
Add corn or hominy to pot and simmer another 10 minutes. Add cocoa and simmer another 5 minutes. Serve warm with grated cheese, cilantro sprigs, chopped onion, and sour cream as garnishes.

Notes

Read more about cooking with beans.

This content is from the Liz Biro collection.

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