15 Bean Vegetarian Chili

15 Bean Vegetarian Chili http://hurstbeans.com/system/images/23/original_P3241579%20smaller.jpg
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The number of people turning to a vegetarian diet is growing quickly. It can help promote weight loss, lower cholesterol, and reduce the risks of heart disease, high blood pressure, diabetes mellitus, and osteoporosis… but who cares about all that if it doesn’t taste good? It’s said that traditional chili absolutely does not contain beans. Well, throw that idea out the window because in this recipe, legumes will be our only protein. To many chili lovers that might be sacrilege, but one taste of this smokey and spicy goodness and even the most passionate meat eaters will come back for seconds.

Cook Time
Kitchen Time
Servings 12

Ingredients

  • 1- Package Hurst HamBeens® 15 Bean Soup
  • 4- tbsp. chili powder
  • 10- Cups water
  • 1-Each of green, red, and yellow peppers
  • 1- Medium onion diced
  • 3-4 Whole cloves fresh garlic
  • 2- Cans diced tomato w/ green chili
  • 1- Can stewed tomato
  • 1- Can sweet corn
  • 1- Can chipotle peppers in sauce
  • 1- Can tomato paste
  • Zest from 1 lime

Cooking Directions

  1. Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3″ of water. Soak overnight or for at least 8 hours. Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch.
  2. Pour the soaked beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.
  3. While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4″). Also remove the skin from the garlic by smashing the cloves individually.
  4. In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.
  5. After 2 hours, the beans should be almost completely tender. Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed), the onion/ pepper mixture, and Hurst’s Chili seasoning packet. Stir to combine and let simmer uncovered for another 15-20 minutes.
  6. Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.
  7. Serve with a little warm cornbread and a dollop of sour cream… ENJOY!