Hearty Two Bean Vegetarian Chili

In Main dish on July 3, 2010 at 9:36 pm


After a long day in the sun, there is nothing like coming home and devouring a hearty meal.  Chili, vegetarian style, is great for this.  Packed full of beans and vegetables, it is a great comfort food that is bound to give you energy for the rest of the evening.

I spent my afternoon at Pearl Palooza, a street music festival in Albany.  I was able to see a band that I loved in college, Rusted Root.  I was ecstatic during Food & Creative Love.

All I want is food and creative love.

rusted root

Isn’t that the truth!

I soaked up a ton of sun rays and had a great time getting down to Rusted Root. When I got home, I was pretty beat and super hungry.  As I dug through my (almost empty) pantry, the cans of beans beckoned me.

I decided to make chili because it is such a comforting and nutrient packed dish with a nice kick.  It can also be pretty quick and easy, although chili is best if it is made the day before eating it.  I toned down the spice for this meal (if you have been reading for the past few weeks, you may have noticed I use a lot of hot spices in my meals.)

The recipe and picture are after the jump…


  • 1 yellow onion, minced
  • 1/2 tsp garlic powder
  • 1 red bell pepper, chopped
  • 1 15-oz can diced tomatoes
  • 8 oz + 2 tsp tomato sauce
  • 1 can pinto beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp pepper
  • 1 tsp paprika
  • 1 cup frozen corn
  • 1/2 tsp cayenne pepper
  • 1/2 jalapeno pepper (or to taste)
  • 12 oz soy crumbles (optional)


  1. Spray a large, thick nonstick pot with oil.  Sauté the onion until it starts to brown.
  2. Add the garlic powder and red bell pepper. Sauté for about three minutes.
  3. Add the tomatoes, tomato sauce, both kinds of beans, cumin, oregano, pepper, paprika, and jalapeno pepper.  Bring the mixture to a simmer.  Stir occasionally.
  4. Once it it simmering, reduce the temperature to low and add the soy crumbles.  Cook on low for at least 30 minutes so the flavors soak in.  Stir occasionally.

My pantry is looking a little pathetic, per usual, so I only used jalapeno peppers because that it what I had. If you have a bunch of different peppers on hand, I recommend using a blend of chilies.  It will make the flavor more complex.


In the end, your sauce should be deep and thick.  Add more tomato sauce to thicken it, if necessary.  If it is too thick, add vegetable broth (I have never actually done this but I read that it works well).

This meal will be even better the second day!  Be careful adding too many spices the first day because they will intensify over night.

two bowls


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