I don’t know about you, but I love chili of any kind. It is one of those simple yet hearty dishes that not only look good but tastes even better. As a born and raised Indian, I can almost say that I grew up on dishes made with lentils and beans. Although they are not called Chili in India, the preparation and spices used are very similar. Today’s recipe though is an American staple, served everywhere from upscale Tex-Mex restaurants to food carts on the sidewalk. This vegetarian chili is a great option for Valentine’s Day. Made a video, too.
Most chili recipes are meat-heavy, but a chili can be vegan or vegetarian and still be incredibly filling and delicious such as this recipe. No meat. No tofu. No soy curls. This easy bean chili recipe is made with beetroot, peppers, and 3 types of beans. It’s hearty. It’s comforting, satisfying and perfect for cozy evenings. Everyone has a delicious recipe for this one-pot meal, and this is mine.
This clickable image will take you to my video on YouTube
Here’s What We Need:
Aromatics: Onion and garlic are the essential aromatic flavor base for this pot of classic chili. Feel free to add double the garlic if you’re a garlic lover!!
Beans: I use a combination of canned kidney beans, chickpeas, and black beans to add some variety, but feel free to use any type or combination of beans that you’d like though. Rinse beans well to remove excess salt and starches.
Fire Roasted Tomatoes: They help to load this chili up with flavor! You can also use cans of plain diced tomatoes if you’d like. This will alter the flavor but it will be equally delicious!
Beetroot: I used beetroot for extra color.
Bell Peppers: Use any color. They bring in a touch of sweetness and an extra layer of flavor.
Spices: I love the depth of flavor that cumin powder, coriander powder, and a mix of chili powder and fresh chilies (paprika, Serrano peppers, and Mexican chili powder) bring.
Even though canned beans are technically cooked, they need to simmer to soften more and absorb the flavors. Most recipes call for cornstarch or all-purpose flour to thicken the Chili, but you don’t need any flour in this recipe. Instead, I use crushed canned tomatoes and beans. This thickens and enhances the texture of the chili. Moreover, when chili is simmered on low heat, the liquid evaporates and it thickens simultaneously. Also, keep in mind that it continues to thicken as it sits.
Chili is thick and hearty and a meal on its own but it’s especially good with cornbread to make the perfect comforting meal.
If you make this recipe, don’t forget to share your creations by tagging me @simpleglutenfreekitchen and hashtag #simpleglutenfreekitchen.
Ingredients
- 1 1/2 cup cooked or 1 can (15 oz) white chickpeas
- 1 1/2 cup cooked or 1 can (15 oz) red kidney Beans
- 1 1/2 cup cooked or 1 can (15 oz) black beans
- 2 cups chopped red onion
- 1 cup diced red bell pepper
- 1 1/2 cup diced beet root
- 2 cans fire roasted tomatoes
- 1/4 cup chopped garlic
- 3 tbsp oil
- 1 tsp Ancho chili powder*
- 2 Serrano peppers, chopped
- 1 tsp smoked paprika
- 1 tsp (+) cumin powder
- 1 tsp (+) coriander powder
- 2 Bay leaves
- 1 tsp(+) thyme
- salt to taste
- • Ancho Chili powder has moderate heat, with a sweet, fruity and earthy flavor so add more paprika to your taste
Instructions
- In a large pot over medium heat, heat the oil. Add bay leaves.
- Add the onions and garlic; cook, stirring frequently, until softened and slightly brown, 6 to 8 minutes.
- Add beets, crushed fire roasted tomatoes, vegetable broth, 3/4th of the total beans. Cover and let it cook.
- Grind the remaining 1/4th of the beans. Add it to the simmering chili along with salt.
- Add the ancho chili powder, cumin powder, thyme, coriander powder, smoked paprika; Cook for another 3-4 minutes, stirring often, until well combined and fragrant.
- Toss in the red bell pepper. I put this at the end so they get don't get too soft. Add more vegetable broth or water and cook for another 10 minutes or until desired consistency has reached (the chili will also thicken slightly upon sitting).
- Taste and adjust seasoning, if necessary.
- Stir in cilantro and serve hot with warm corn bread or any crusty bread, and enjoy.
Bringing this recipe to Angie’s Linky party Fiesta Friday.
marcela
I love it! I’m fan of chickpeas and all beans….and I plant my own beets!…..This chili looks so delicious and tasty!….it is perfect for a family dinner!!….I can’t wait to try it!!………Abrazotes, Marcela
angiesrecipes
We adore chili too, and yours looks really flavourful and warming.
Bread&Salt
Looks great! Sounds really good. Thanks for sharing. Greetings.
Pattie
My mouth is watering just looking at this photo. This sounds so delicious. I like meat in chili, but it is really secondary to all of the vegetables that I include. The next time I make it, I’m going to try your recipe. I find it interesting that you included beets, I have never thought to do that, but I personally really like them, so I’m going to give it a try. Thanks for the inspiration!
Judee
Even though I love beans and lentils, I am not a big fan of chili. Yours does look good with all the wonderful spices.