Vegetarian Chili Beans
2017-10-29 19:31:08
Serves 12
Yummy chili beans - not too spicy and with a hint of chocolate!
Print
Nutrition Facts
Serving Size
4476g
Servings
12
Amount Per Serving
Calories 3396
Calories from Fat 677
% Daily Value *
Total Fat 78g
120%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 43g
Cholesterol 0mg
0%
Sodium 7955mg
331%
Total Carbohydrates 530g
177%
Dietary Fiber 173g
691%
Sugars 60g
Protein 167g
Vitamin A
1334%
Vitamin C
694%
Calcium
158%
Iron
279%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/4 cup olive oil
- 2 med-large red onions, chopped finely
- 10-12 garlic cloves, minced
- 1 large red bel pepper, diced
- 4 medium carrots, diced
- 4 ribs celery, peeled and chopped finely
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 3 teaspoons smoked paprika
- 3 tablespoons fresh oregano leaves, chopped
- 1 teaspoon sea or Celtic salt
- 2 large (28 oz) diced fire roasted tomatoes
- 3 (15 oz) cans black beans, rinsed and drained
- 3 (15 oz) cans pinto beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup beer (or water)
- 3 bay leaves
- 4 teaspoons red or sherry vinegar
- 2 teaspoons cacao
- 1/8-1/4 teaspoon ground cinnamon
- 1/4 cup chopped fresh cilantro leaves
Instructions
- In large Dutch oven, heat olive oil; add onion and saute until onions are soft.
- Add red bell pepper, carrots, celery, oregano, and garlic and saute stirring occasionally until veggies are soft and garlic is fragrant (couple of minutes).
- Add tomatoes with juice (undrained), strained beans, vegetable broth, beer, and bay leaf, stirring to combine.
- Bring mixture to a simmer on medium heat; lower heat and continue simmering for 30 minutes.
- Remove bay leaves.
- Add cacao, and cinnamon, stirring to blend.
- Transfer about 3-4 cups of chili beans to blender and pulse to a chunky paste texture; return to pot and stir well.
- Add vinegar and adjust seasoning as needed.
- Stir in fresh cilantro.
Notes
- Serve in bowl with fresh, homemade organic corn bread or over organic tortilla chips - or organic brown rice - and with a big green salad.
- Top with avocado chunks. If desired can also top with finely diced or shredded vegan cheese.
- Serves a crowd!
- Keeps well in refrigerator 3-4 days.
- Freezes well; to serve place frozen chili in crock pot in morning and heat to hot on low.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Kat Maeda https://katmaeda.com/
