Vegetarian Chili II Recipe

Name: Vegetarian Chili II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pinto beans, picked over and rinsed; 3 tablespoons canola oil; 2 yellow onions, finely chopped; 5 garlic cloves, minced; 1 tablespoon dried oregano, plus; 1 teaspoon dried oregano; 1 tablespoon ground cumin plus 1 t. ground cumin; 1 teaspoon ground coriander; 1 tablespoon paprika; ¼ teaspoon cayenne pepper; ¼ cup chili powder; 1 (15 ounce) can diced tomatoes; 1 chipotle chili in adobo seasoning, minced; 5 cups vegetable broth; 1 tablespoon balsamic vinegar; 3 tablespoons finely chopped cilantro; salt

Servings: persons

2 cups dried pinto beans, picked over and rinsed
3 tablespoons canola oil
2 yellow onions, finely chopped
5 garlic cloves, minced
1 tablespoon dried oregano, plus
1 teaspoon dried oregano
1 tablespoon ground cumin plus 1 t. ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup chili powder
1 (15 ounce) can diced tomatoes
1 chipotle chili in adobo seasoning, minced
5 cups vegetable broth
1 tablespoon balsamic vinegar
3 tablespoons finely chopped cilantro
salt

1
Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
2
Drain and set aside.
3
In a large, heavy pot, warm the oil over medium heat.
4
Add the onions and garlic and saute until softened, about 7 minutes.
5
Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
6
Cook, stirring, for about 3 minutes.
7
Add the tomatoes, chipotle, broth, and beans and bring to a boil.
8
Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
9
If the chili seems too thick, add a little water.
10
Add the vinegar and cook for 1 minute.
11
Stir in the chopped cilantro and season with salt, then serve.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups dried pinto beans, picked over and rinsed, 3 tablespoons canola oil, 2 yellow onions, finely chopped, 5 garlic cloves, minced, and more.

Yes, Vegetarian Chili II 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.

That's it — enjoy your meal!

Vegetarian Chili II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions