Chili was developed along the Mexico-US border in the late 1800s. It originally combined meat with hot peppers or was made from dried ingredients by ranchers. Stemming from the San Antonio, Texas, area, chili spread around the US and was popularized at the 1893 World’s Fair in Chicago. There are many variants of the dish and preparations often reflect regional ingredients. This vegetarian recipe omits meat entirely and uses beans as the main protein source.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp vegetable oil
- ¾ cup chunky corn and tomato salsa (mild or medium)
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 can (15 oz) black beans, rinsed, drained
- 1 can (15 oz) pinto beans, rinsed, drained
- 1 can (15 oz) red kidney beans, rinsed, drained
- 1 can (15 oz) puréed tomatoes or tomato sauce
- 3 cups vegetable broth
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
Directions
- In a large, heavy pot, heat 2 tablespoons oil over medium-high heat.
- Add the salsa, cumin, chili powder, oregano, and garlic powder, stirring to combine. Cook 1–2 minutes, until fragrant and slightly reduced.
- Add black beans, pinto beans, kidney beans, tomatoes, broth, salt, and pepper.
- Bring to a simmer then reduce heat to medium and continue simmering, stirring occasionally for about 15 minutes, until chili has thickened.
- Adjust seasonings to taste.
- Serve hot.
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