Vegetarian Chili with Black, Kidney and Pinto Beans

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.

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Ingredients

  • 1/4 cup olive oil                                                                                 
  • 2 cups onions, peeled and diced
  • 2 red bell peppers, cored and diced
  • 2 Tbsp. garlic, minced
  • 2 serrano peppers, stemmed and seeded, minced fine
  • 2 zucchini, diced
  • 1 cup corn kernels
  • 2 Tbsp. chili powder
  • 2 tsp. cumin, ground
  • 1 tsp. salt
  • 1/4 tsp. cayenne
  • 1 tsp. coriander
  • 1 tsp. cocoa
  • 1 tsp. garlic powder
  • 14 oz. tomato purée, canned
  • 1 3/4 cups black beans, 1-15 oz. can drained & rinsed
  • 1 3/4 cups pinto beans, 1-15 oz. can drained & rinsed
  • 1 3/4 cups kidney beans, 15 oz. can drained & rinsed
  • 3 cups vegetable stock
  • 1 cup red bell peppers, roasted, puréed
  • 2 tomatoes, roasted whole, puréed                      
  • 1 tsp. soy sauce
  • 1/2 tsp. ground black pepper
  • 1/4 cup cilantro, chopped

Number of Servings : 8

Serving Size: 2 cups

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.

Directions

1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
2. Add the zucchini, and corn, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt, cayenne, coriander, and cocoa, and cook, stirring, until fragrant, about 30 seconds. Add the tomato purée and stir well.
3. Add the drained and rinsed beans and vegetable stock, stir well, and bring to a boil. Add the roasted bell pepper and tomatoes; reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
4. Remove from the heat and stir in the soy sauce, black pepper, and cilantro. Adjust the seasoning to taste.

Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.