fbpx

Vegetarian Chili Beans

Vegetarian Chili Beans
Serves 12
Yummy chili beans - not too spicy and with a hint of chocolate!
Print
3396 calories
530 g
0 g
78 g
167 g
12 g
4476 g
7955 g
60 g
0 g
58 g
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. 1/4 cup olive oil
  2. 2 med-large red onions, chopped finely
  3. 10-12 garlic cloves, minced
  4. 1 large red bel pepper, diced
  5. 4 medium carrots, diced
  6. 4 ribs celery, peeled and chopped finely
  7. 1/4 cup chili powder
  8. 1 tablespoon ground cumin
  9. 3 teaspoons smoked paprika
  10. 3 tablespoons fresh oregano leaves, chopped
  11. 1 teaspoon sea or Celtic salt
  12. 2 large (28 oz) diced fire roasted tomatoes
  13. 3 (15 oz) cans black beans, rinsed and drained
  14. 3 (15 oz) cans pinto beans, rinsed and drained
  15. 3 cups vegetable broth
  16. 1 cup beer (or water)
  17. 3 bay leaves
  18. 4 teaspoons red or sherry vinegar
  19. 2 teaspoons cacao
  20. 1/8-1/4 teaspoon ground cinnamon
  21. 1/4 cup chopped fresh cilantro leaves
Instructions
  1. In large Dutch oven, heat olive oil; add onion and saute until onions are soft.
  2. Add red bell pepper, carrots, celery, oregano, and garlic and saute stirring occasionally until veggies are soft and garlic is fragrant (couple of minutes).
  3. Add tomatoes with juice (undrained), strained beans, vegetable broth, beer, and bay leaf, stirring to combine.
  4. Bring mixture to a simmer on medium heat; lower heat and continue simmering for 30 minutes.
  5. Remove bay leaves.
  6. Add cacao, and cinnamon, stirring to blend.
  7. Transfer about 3-4 cups of chili beans to blender and pulse to a chunky paste texture; return to pot and stir well.
  8. Add vinegar and adjust seasoning as needed.
  9. Stir in fresh cilantro.
Notes
  1. Serve in bowl with fresh, homemade organic corn bread or over organic tortilla chips - or organic brown rice - and with a big green salad.
  2. Top with avocado chunks. If desired can also top with finely diced or shredded vegan cheese.
  3. Serves a crowd!
  4. Keeps well in refrigerator 3-4 days.
  5. Freezes well; to serve place frozen chili in crock pot in morning and heat to hot on low.
Adapted from Cookie and Kate
beta
calories
3396
fat
78g
protein
167g
carbs
530g
more
Adapted from Cookie and Kate
Kat Maeda https://katmaeda.com/
, ,

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Menu