Sam's Vegetarian Bean Chili

63 Ratings
  • 5 14
  • 4 24
  • 3 14
  • 2 9
  • 1 2

This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.

Everyday Food, October 2011

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Directions

  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.

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Cook's Notes

The great thing about serving this vegetarian chili over rice is that you get a complete protein.

Suggested toppings: sour cream, fresh cilantro leaves, lime wedges, grated Monterey Jack, chopped red onion.

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Reviews (5)

63 Ratings
  • 5 14
  • 4 24
  • 3 14
  • 2 9
  • 1 2
Martha Stewart Member
02/11/2014
Very nice recipe. I used 1 can each of kidney, pinto, cannellini and black beans. To the recipe, I doubled the garlic, added 2 tbsp. tomato paste and 1 chipotle chili, chopped. Can't beat how quick this chili can be made!
Martha Stewart Member
02/11/2014
A very simple improvement would be to make this with four different types of beans - 1 can of each instead of 2 cans of 2 kinds of beans. Also, more garlic.
Martha Stewart Member
10/05/2012
This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
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Martha Stewart Member
10/05/2012
This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
Martha Stewart Member
10/05/2012
This is a really delicious, simple recipe. It is so versatile really; you could substitute for different beans, or even try diced jalapeno peppers. I love it with lots of lime and sour cream! :)
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