This chili recipe is destined for a hungry crowd. I whipped this up last weekend before a cookie-making session with some friends. The intention was to void off an overloaded sugar consumption in exchange for sustenance instead. (It worked. Sort of.)
If you’re not trying to feed a large crowd, simply freeze the leftovers. The chili holds up well, and is the perfect pairing to cornbread.
Its secret? Dried beans. Starting from scratch creates a flavor level you can’t replicate with canned beans. If you have a pressure cooker, it won’t take much time at all, either.
Top with all of your favorites – avocado, cilantro, maybe even a dollop of salsa and vegan cheese. And serve alongside corn bread, as I mentioned before, or a bowl of brown rice and a side of tortilla chips.
Vegan Three Bean Chili With Dried Beans
- December 5, 2014
- Serves 10
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Ingredients
- Beans: 3/4 cup dried pinto beans
- 3/4 cup dried kidney beans
- 1/3 cup dried northern beans
- 1/4 cup dried chickpeas
- Other ingredients: 2 Tbsp. olive oil
- 5 lg. garlic cloves, diced
- 2 med. onions, diced
- 3 celery stalks, diced
- 2 cups winter squash, chopped
- 8 oz pkg. baby portobello mushrooms, sliced
- 2 (15 oz.) cans diced tomatoes
- 21/2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 Tbsp. coriander
- 2 tsp. smoked paprika
- 1 scant tsp. cayenne
- Salt, to taste
- 1-2 cups reserved bean liquid from cooking beans
- -1 bunch of cilantro, to top
- -1 avocado, diced and seasoned with salt
- -Vegan sour cream and salsa, optional
Directions
- Step 1
- For the beans: Place beans in a large pot with water to cover at least one inch above beans. Soak overnight. The next morning drain and rinse beans in a colander.
- Step 2
- Put beans in pressure cooker and use at least 2 cups of water for each cup of beans (about 5 cups for this recipe). Secure lid on pressure cooker according to manufacturer’s instructions. Turn stove onto high heat and allow the pressure gauge on top of the lid of the pressure cooker to rise up until you see the second ring. Then turn heat to low and cook beans 25 minutes.
- Step 3
- The pressure gauge on top of the lid may move a little from side to side for steam to escape or it may be relatively still. If it moves faster, it will take less time to cook the beans since the pressure in the cooker will be higher, so cooking time may depend on your pressure cooker. However, don’t stress! It needn’t be exact.
- Step 4
- Once beans are cooked: In a large pot, heat oil over medium high. Add garlic, onion, and celery and saute for 5 minutes. Stir in winter squash and mushrooms, and season pan with salt. Cook for 5 minutes, and then add spices and tomatoes. Continue to cook until squash is near tender, about 10-15 min., adding reserved bean liquid, as needed. Adjust salt, to taste.
- Step 5
- Add cooked beans to the pot, and continue to cook for another 8-10 minutes, until squash is completely tender, and flavors have melded. Remove from heat, and serve with avocado, cilantro, and any additional toppings of your desire.
