Skip to main content

Midweek Bliss: Save $100 per person, per night in Lenox

 Ends 9/30 (opens in new window)

Vegetarian Bean Chili

3 Hours
10 People
Overhead view of spoonful of vegetarian bean chili.


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


  1. Soak beans overnight. Drain water. Add fresh water. Bring to a boil again. Reduce heat to simmer and cook for 1 1/2 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.


Calories 175
Protein 9g
Sodium 189mg
Carbohydrates 32g
Fat 2g
Fiber 7g
Servings 10 (1 cup ea.)