Go Back
An image depicting the vegetarian chili recipe

Vegetarian Chili

To download a Spanish translation of this recipe click here.
Course: Entrée, Soups & Stews
Bean type: Black Bean, Red Bean, White bean
Nutrition attribute: Vegetarian
Food type: Chili
Print Pin

Ingredients

  • ½ cup dry Great Northern beans
  • ½ cup dry red kidney beans
  • ½ cup dry black beans
  • ½ cup dry garbanzo beans
  • ½ cup olive oil
  • 3 tablespoons minced garlic
  • 2½ cups diced onion
  • 2 cups diced carrot
  • 1 cup diced yellow pepper
  • 1 cup diced red sweet pepper
  • 1 cup diced green pepper
  • 3 cups canned diced tomato
  • 2 cups V-8 juice
  • 1 cup vegetable stock or water
  • 1½ tablespoons chili powder
  • 1½ tablespoons cumin
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 3 bay leaves
  • 2 tablespoons kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons Tobasco sauce
  • 2 tablespoons balsamic vinegar

Instructions

  • Place all beans in water and soak overnight. Place in large pot and boil until tender. Drain and cool.
  • In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers for 10 minutes. Add vegetable stock, beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
  • Cover and simmer gently for 1 hour.
  • Season with salt, pepper, Tobasco sauce and balsamic vinegar.