Vegan Chili
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Prep Time:
24h 15m
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Cook Time:
3h 30m
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Total Time:
3h 45m
Ingredients
- 10 oz Santa Maria Pinquito beans, soaked
- 1 tbsp. Olive oil
- 1/2 Yellow onion, diced
- 2 Celery ribs, diced
- 4 Garlic cloves, minced
- 4 c Vegetable stock
- 15 oz Pinto beans (1 can), rinsed
- 15 oz Fire roasted tomatoes (1 can)
- 6 oz Fresh corn (about 2 ears worth)
- 1 tbsp. Oregano
- 1 tbsp. Parsley
- 1 tsp. Paprika
- 1/4 tsp. Black pepper, fresh ground
- Salt
Instructions
- Soak beans in a bowl of water, covered with a lint-free towel overnight
- Heat a stock pot to medium-high heat, add 1 tbsp olive oil then sauté celery until starting to soften
- Add the onion, sautéing for 3-4 minutes, then add garlic and sauté for 1 minute
- Add soaked beans and ~4c vegetable stock until beans are covered by 1.5-2 inches. Water can be added to supplement the stock.
- Bring to a gentle boil then reduce heat to low and simmer uncovered for 2 hours
- Then add pinto beans, fire roasted tomatoes, corn, herbs, spices, and 1 tsp salt. Simmer 1 more hour.
- While stirring, gently sprinkle in flower to mix and not clump. This helps to thicken the chili.
- Simmer for 15 more minutes, and season to taste.