Vegetarian Bean Chili

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

9 g
189 mg
32 g
2 g
7 g
0 mg
10 (1 cup ea.)

½ cup garbanzo beans
½ cup navy beans
½ cup black beans
½ cup adzuki beans
1 Tbsp extra-virgin olive oil
1 tsp minced garlic
⅔ cup diced red onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¾ tsp dry basil
Pinch ground cumin
1½ tsp chili powder
Pinch chipotle pepper powder
¼ tsp dry oregano
Pinch freshly ground black pepper
2½ cups canned diced tomatoes
3 Tbsp tomato puree
1¾ cup tomato sauce
2 cups vegetable stock
4 tsp minced green chili
2 Tbsp chopped cilantro
1 Tbsp chopped parsley
2 tsp molasses
½ tsp sea salt

  1. Soak beans overnight. Drain water. Add fresh water. Bring to a boil again. Reduce heat to simmer and cook for 1½ hours.
  2. In another saucepan, sauté garlic, onion and peppers in olive oil until tender. Add dry spices and sauté briefly. Add tomato products and vegetable stock and bring to a simmer. Add cooked beans and bring back to a simmer. Add green chiles and cook for 45 minutes.
  3. Add cilantro, parsley and molasses and cook for 5 minutes. Season with salt.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.