Three-Bean Vegetarian Chili
From the Liz Biro collection
| Serves | 16 |
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.