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- Serves 12
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Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a little more or a little less cayenne pepper to suit your palate.
By Del Sroufe,
Ingredients
- 1 large yellow onion, chopped
- 8 cloves garlic, minced
- 1 tablespoon cumin seed, toasted and ground
- 2 tablespoons ancho chile powder
- 1 teaspoon cayenne pepper
- 1½ cups tomato paste
- 2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
- 1 (15-ounce can) black beans, rinsed and drained (2 cups)
- 1 (15-ounce can) garbanzo beans, rinsed and drained (2 cups)
- 2 (28-ounce) cans diced tomatoes
- Sea salt and black pepper to taste
Instructions
- Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
- Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.
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Comments (3)
(5 from 1 vote)I’ve made this one plenty of times, including this past weekend while camping out. The fellas said this was one of the best camp dinners they’d ever had. It’s perfect!
Very good! Thanks!
looks very good ...can not wait to try it