Vegetarian Chili With Black And White Beans
This vegetarian chili is a nod to those who have decided it was okay to not consume an entire cow each week. In my household of seven, we have agreed, with the exception of my oldest son (majority rules), to reduce our meat intake. Note: we are not vegetarians, vegans, or a special variety of herbivore. With that backstory in place, I will quote my husband. “I never knew something without meat could taste this good.” -Vegetarian chili: Your mission is complete.
RECIPE HIGHLIGHTS
This vegetarian chili fits the busy night bill: easy, meatless, hearty, tasty.
When I was talking about this black and white vegetarian chili with a co-worker of mine, she asked me why I called it that. I was taking the straight-forward approach. This chili has black beans and white beans…specifically cannellini and great northern beans. I used a can of both, but don’t feel boxed in with your white bean choices. Use what you have.
HEAT
Since I have young minions residing in my home, I cannot concoct fire-breathing chili potions as often as I’d like, so this vegetarian chili has a medium heat. Adjusting the spiciness is simple; for spicier chili add more chili powder, maybe some cayenne or your favorite hot sauce. If you find my medium spice is, in fact, a fire-breathing chili potion to your taste buds and you would like to reduce the spice, try adding some extra sugar this time around so as not to waste it, and next time lay off the hot sauce or reduce the chili powder until you get your perfect seasoning.
As I mentioned, my crew isn’t vegan, so some of us added cheese and sour cream (as denoted in the pictures). If you make this recipe, share it on social media. I’d love to see what you’ve done with it. Make it your own.
Vegetarian Chili With Black And White Beans
Ingredients
- 2 cans white beans
- 2 cans black beans
- 2 tbsp olive oil extra virgin
- 1 medium white onion diced
- 1 green bell pepper diced
- 1 tbsp garlic minced
- 2 small cans green chilis diced
- 1 can fire roasted tomatoes
- 6 oz tomato paste
- 2 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tsp oregano
- 2 tsp salt
- 3 cups vegetable broth
- 1 tbsp hot sauce
- 2 tbsp brown sugar
- 1 bunch green onions sliced
Instructions
- Dice/mince the vegetables (white onion, green bell pepper, garlic).
- In a large pot on medium heat, add 2 tbsp of olive oil. Add the vegetables to the oil and saute for 2-5 minutes until garlic is golden brown and onion/pepper are tender.
- To the same pot, add the rest of the ingredients: beans, green chilis, roasted tomatoes, tomato paste, chili powder, coriander, cumin, vegetable broth, hot sauce, and brown sugar. Adjust the herbs to taste if you would like it spicier or sweeter.
- Allow the chili to come to a boil and reduce heat to a low simmer. Let the chili simmer for another 25-35 minutes.
- Serve warm with cornbread or biscuits. Sprinkle green onions on top.
Notes
Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
