Chili(Meatless) Recipe

Name: Chili(Meatless)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 c. dried kidney beans (5 to 6 c.), cooked; 2/3 c. chopped onion; 1 clove garlic, minced; 1 bay leaf; 1 (6 oz.) can tomato paste; 2 Tbsp. oil; 2 1/2 Tbsp. flour; 2 Tbsp. chili powder; 1 Tbsp. ground cumin; 1/4 tsp. garlic powder; 1/2 tsp. salt; 1/8 tsp. pepper

Servings: persons

2 c. dried kidney beans (5 to 6 c.), cooked
2/3 c. chopped onion
1 clove garlic, minced
1 bay leaf
1 (6 oz.) can tomato paste
2 Tbsp. oil
2 1/2 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper

1
Place dried beans in water and soak overnight.
2
Simmer for 3 hours and drain.
3
Combine beans, 6 cups water, 1/3 cup chopped onion, minced garlic, bay leaf and tomato paste and simmer 2 hours.
4
Heat oil in separate pan, gradually stir in flour, chili powder, cumin, 1/3 cup onion and garlic powder.
5
Heat 5 minutes. Stir in beans and cook 1 hour until beans are soft and chili is thickened.
6
Add salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. dried kidney beans (5 to 6 c.), cooked, 2/3 c. chopped onion, 1 clove garlic, minced, 1 bay leaf, and more.

Yes, Chili(Meatless) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili(Meatless)

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