Spicy Mixed Bean Chili

READY IN: 1hr 15mins
Recipe by Pie Queen

I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though.

Top Review by mersaydees

Not sure where to begin. WOW. This is comfort food with, hopefully, a low-glycemic index! :) After soaking the beans overnight, I did rinse and drain them before cooking them -- is that okay? It seemed like the thing to do at the time. I used tomato paste because I had some on hand that I had opened a day ago, although I did purchase "tomato puree", which I've never used before. Can someone tell me if "vegetarian beef stock cube" is an oxy-moron?! I used two chicken stock cubes, because after all, I'm not vegetarian! ...Yet, anyway. The spice measurements seemed a little wimpy for me, so I hope it's okay that I used a "tablespoon" where I read "teaspoon." I didn't use any coriander, but may next time. I admit there was a moment when I worried about adding so much spice, but as the chili was close to done and I tasted it I had no regrets! I served it with a dollop of plain yogurt. This is going to help me get through a very tough week ahead. Thanks, Pie Queen! Made for Went To the Market Tag game.

Ingredients Nutrition


  1. Soak the beans overnight.
  2. Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
  3. Taste before adding more salt or chili.

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