Forced Downtime's Note:
I modified this recipe quite a bit from its original version seen in "The Joy of Cooking-Vegetarian" to make it more suitable for my diet. I can't have soy/dairy/gluten, and I don't really eat meat either. This chili has passed muster with a bunch of Texas chili-lovers as well. When served over rice, this chili can last for days!
My Private Note
Units: US | Metric
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can black beans
- 1 (16 ounce) can kidney beans
- 1 cup tomato juice (add more if necessary)
- 2 carrots, chopped
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cumin powder (add more if necessary)
- 1/2 teaspoon chili powder (add more if necessary)
- 1 tablespoon olive oil
- red pepper flakes
- salt and pepper (also to taste)
- 1Heat the olive oil in a large saucepan on medium heat or so.
- 2Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so).
- 3Add cumin and chili powder and stir for a few minutes.
- 4Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder.
- 5Add the salt, pepper, and red pepper flakes to taste.
- 6Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice.
- 7Simmer for 45 minutes, then serve over rice.
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Nutritional Facts for Allergen-Free Vegan Chili
Serving Size: 1 (414 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 348.0
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 639.7 mg
- Total Carbohydrate 62.3 g
- Dietary Fiber 19.4 g
- Sugars 9.3 g
- Protein 19.2 g