Total Time
30mins
Prep 10 mins
Cook 20 mins

This is so easy and quite tasty! If you want to add meat you can; sometimes I serve this with ground beef or turkey on the side for the meat eaters. I like to use a mix of light and dark red kidney beans to make it more colorful.

Ingredients Nutrition

Directions

  1. Rinse all beans to remove salt and set aside.
  2. Heat the olive oil in a large pot. Add garlic and onion and saute until onions are opaque.
  3. Add all remaining ingredigents and bring to a boil.
  4. Reduce heat and simmer for 20 minutes (or longer) until thick.
Most Helpful

Good vegetarian chili. Subbed one can kidney beans for one can black-eyed peas. Furthermore I added one teaspoon salt and one tablespoon soy sauce at the end of cooking time since we found it a little bland. That lifted up the taste and made the chili very nice indeed. We did miss vegetables and next time I will add a bag of mixed vegetables. When making it I felt I was making a "can meal" since one can after the other was put into the pot. But OK, it was nice and I served it with grated cheese and sour cream. Thanks for posting. Made for PAC, Fall 2009.

Chef Dudo September 26, 2009

I did do some subbing I switched out the can of whole tomatoes and used tomatoe sauce and one less can of kidney beans. That is all to do with personal ppreference. I never measure chili powder but just keep adding until I get the heat we like LOL so might of been more or less then stated I am not a huge fans of garbanzo beans but they were'nt to bad in this LOL Made for PAC Fall 2009

wicked cook 46 September 24, 2009