Vegetarian Chili with Black, Kidney and Pinto Beans

An image depicting the recipe for the Vegetarian Chili with Black Beans, Kidney Beans, and Pinto Beans

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 food service audience.

Course: Entrée

Bean type: Black Bean, Kidney Bean, Pinto Bean

Nutrition attribute: Vegan, Vegetarian

Food type: Chili

Collection: Chef Creation, Video

Servings:

Calories: 295kcal

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Ingredients

¼ cup olive oil
2 cups onions peeled and diced
2 red bell peppers cored and diced
2 tablespoons garlic minced
2 serrano peppers stemmed and seeded, minced fine
2 zucchini diced
1 cup corn kernels
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon cayenne
1 teaspoon coriander
1 teaspoon cocoa
1 teaspoon garlic powder
14 ounces tomato purée canned
1¾ cups black beans (or 1 15-ounce can) drained and rinsed
1¾ cups pinto beans (or 1 15-ounce can) drained and rinsed
1¾ cups kidney beans (or 1 15-ounce can) drained and rinsed
3 cups vegetable stock
1 cup red bell peppers roasted, puréed
2 tomatoes roasted whole, puréed
1 teaspoon soy sauce
½ teaspoon ground black pepper
¼ cup cilantro chopped

Instructions

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.
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.
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.
Remove from the heat and stir in the soy sauce, black pepper, and cilantro. Adjust the seasoning to taste.

Notes

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

Nutrition