Vegetarian Chili – a delicious recipe with pinto beans, kidney beans, garbanzo beans, salt, tomatoes, onions. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak beans overnight.
2
Cook the next day, adding enough water to cover.
3
Add a little salt.
4
Cook until tender.
5
Add tomatoes. Cook 15 to 30 minutes.
6
Lightly fry onions in butter; add to pot. Let pot simmer for an hour or more until sauce thickens.
7
Add tamari or soy sauce, Miso, Worcestershire sauce, chili powder and cumin powder in equal quantities (2 or 3 teaspoons each), oregano leaves, basil, bay leaves and thyme.
8
Lightly fry sliced mushrooms and green peppers.
9
Add to pot and simmer at least 1/2 hour. Cooked rice may be added now, if desired.
10
Soup gets better second and third day.
11
Tamari and Miso sauce may be obtained at health food stores or Oriental grocers.
467
kcal
Calories
3
g
Fat
86
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 2 c. pinto beans, 2 c. kidney beans, 1 c. garbanzo beans, salt, and more.
Yes, 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.
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