My First Vegetarian Chili Recipe

Name: My First Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mix of kidney beans, azuki beans, and black beans; 5 cloves garlic, minced; 1 tablespoon olive oil; 2 zucchini, chopped; 1 tomato, chopped; 4 carrots, diced; 1 stalk celery, chopped; 1/2 sweet onion, diced; 1 tablespoon garlic powder; 1/2 tablespoon cayenne pepper; 1 tablespoon paprika; 1 tablespoon coriander; 1 tablespoon hot cocoa powder; 1/4 cup brown sugar; 1 cup coffee; 2-3 cups broth or stock (I used vegetable); 1 cup yummy tomato sauce; 1 sprig thyme; cilantro to garnish; Hawaiian salt to taste; shredded cheddar cheese; 2 cups cooked Genjimai or brown rice

Servings: persons

2 cups mix of kidney beans, azuki beans, and black beans
5 cloves garlic, minced
1 tablespoon olive oil
2 zucchini, chopped
1 tomato, chopped
4 carrots, diced
1 stalk celery, chopped
1/2 sweet onion, diced
1 tablespoon garlic powder
1/2 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon hot cocoa powder
1/4 cup brown sugar
1 cup coffee
2-3 cups broth or stock (I used vegetable)
1 cup yummy tomato sauce
1 sprig thyme
cilantro to garnish
Hawaiian salt to taste
shredded cheddar cheese
2 cups cooked Genjimai or brown rice

1
Boil some water and cover the 3 cups of beans to about an inch above the beans. Soak for a couple of hours. Afterwards, drain the beans and transfer to a heavy stockpot.
2
Cover beans with water again up to an inch above the beans. Boil then reduce heat, simmering for 1 hour.
3
Rest for a bit. 30 minutes into the boiling of them beans, start prepping and chopping up all the veggies. Mix spices together in a bowl and set aside.
4
In a stock pot over medium heat, heat the oil and add garlic, onions, carrots, celery, zucchini, and tomato until veggies begin to release their liquids.
5
Mix spices into veggies and simmer on low until beans are ready. (If it's gonna be awhile, remove veggies from heat until beans are ready). Drain beans of their boiling liquid. I'm not a pro, but I swear draining the beans of their soaking and boiling waters makes ya less gassy. I could be wrong :)
6
Add beans, stock, tomato sauce, hot cocoa powder, sugar, coffee, and thyme. Stir it up. Return to boil then simmer for another hour or so.
7
Add Hawaiian salt to taste, garnish with cilantro and cheddar cheese. Serve over rice.

640

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 cups mix of kidney beans, azuki beans, and black beans, 5 cloves garlic, minced, 1 tablespoon olive oil, 2 zucchini, chopped, and more.

Yes, My First Vegetarian Chili 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.

My First Vegetarian Chili

How did you like this recipe?

Frequently Asked Questions