Three-Bean Vegetarian Chili
By Published: May 19, 2010
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
This vegetarian chili, like most dishes that use a complex blend of spices, is best served the next day, after the flavors fully develop.
Ingredients
- 2/3 Cup Poblano Pepper
- 1/4 Cup Onion
- 1/4 Cup Celery
- 1 Clove Garlic
- 1 Cup Canned Black Eyed Peas
- 2/3 Cup Canned Chick Peas
- 1/2 Cup Canned Great Northern Beans
- 1 Tablespoon Olive Oil
- 2 Cups UltraBroth or organic vegetable broth
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Fresh Parsley
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Fresh Thyme
- 1/8 Cayenne Pepper
- 1/4 Teaspoon Sea Salt
Instructions
- Dice peppers, onions, and celery. Mince garlic. Drain and rinse beans.
- In a stock pot, heat oil over medium heat. Sauté onion, peppers, garlic, and celery for 5–7 minutes.
- Add vegetable broth, beans, and all herbs and spices. Cover. Simmer for approximately 1 hour or until beans are tender and liquid thickens slightly.
- Remove from heat and chill.
This is THE best chili recipe I’ve ever tasted! You won’t miss the meat a bit.
I made this recipe using the cookbook. It calls for 1/4 cup of sea salt, not 1/4 tsp. Watch out!!
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I recently bought the Ultra-Metabolism Cookbook and for one of my first recipes I tried the Three Bean Vegetarian Chili. There is a major error in editing of this recipe. The last item in the recipe ingredients is written as 1/4 cup kosher salt, I questioned this but just reduced it more than half way and needless to say this was a great error my first try in your book was a big failure. This book was copyright in 2007 and was purchased at Barnes & Noble.
Thank you for that feedback karen. We apologize for error and are appreciative of your time.
What should the amount of salt be?
Hi Diana,
It appears the recipe calls for 1/4 tsp salt. Enjoy!
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