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Vegan Chili

  • Prep Time: 24h 15m
  • Cook Time: 3h 30m
  • 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

  1. Soak beans in a bowl of water, covered with a lint-free towel overnight
  2. Heat a stock pot to medium-high heat, add 1 tbsp olive oil then sauté celery until starting to soften
  3. Add the onion, sautéing for 3-4 minutes, then add garlic and sauté for 1 minute
  4. Add soaked beans and ~4c vegetable stock until beans are covered by 1.5-2 inches. Water can be added to supplement the stock.
  5. Bring to a gentle boil then reduce heat to low and simmer uncovered for 2 hours
  6. Then add pinto beans, fire roasted tomatoes, corn, herbs, spices, and 1 tsp salt. Simmer 1 more hour.
  7. While stirring, gently sprinkle in flower to mix and not clump. This helps to thicken the chili.
  8. Simmer for 15 more minutes, and season to taste.