Easy Vegetarian Bean Chili
By America's Test KitchenPublished on July 22, 2009
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer to use a combination of pinto, black, and dark red kidney beans in this chili. The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.
Instructions
- Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
- Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
- Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.
puree tomatoes
heat tomatoes with beans
sauté aromatics
combine and simmer
finish chili
Time
1 hourYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a busy weeknight chili recipe, we preferred to use a combination of pinto, black, and dark red kidney beans. The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.
Before You Begin
We prefer to use a combination of pinto, black, and dark red kidney beans in this chili. The texture of the pureed diced tomatoes with their juice is very important here—do not substitute crushed tomatoes or tomato puree.
Instructions
- Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
- Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
- Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.
puree tomatoes
heat tomatoes with beans
sauté aromatics
combine and simmer
finish chili
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