• Vegetarian: Fall Chili Bean Soup

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    If certain folks had their way, chili would be made with nothing but beef, chilies, and the hair off a Texan's back. If you're one of those folks, well here's a recipe for you. Yippie ki-yay, and all that. Move along, this is not the chili you are looking for.

    If, however, you are open to such atrocities as beans in your chili, keep reading. Why does vegetarian chili get such a bum rap? I mean, there's the obvious: chili is a divisive issue, even (or especially?) amongst those who love chili.

    Sara's is an awesome recipe that shows how super easy it is to make a hearty, healthy chili recipe – just in time for autumn. We recommend organic, full-fat ingredients for optimum nutrients and if you'd like to add meat, you can't go wrong with grass-fed.


    • 1 onion, chopped
    • ½ teaspoon black pepper
    • 1 ½ teaspoons salt
    • 2 teaspoons ground cumin
    • 15 oz. can chopped tomatoes
    • 2 tablespoons diced green chilies
    • 15 oz. can pinto beans, drained and rinsed
    • 15 oz. can kidney beans, drained and rinsed
    • 5 cups water
    • 3 tablespoons sour cream
    • 2 tablespoons chopped cilantro
    Sara's directions:

    In a medium saucepan combine all ingredients with water, except for cilantro and sour cream.
    Bring to a boil and simmer gently for 1 hour, until broth is creamy and beans are tender.
    Remove from heat and add cilantro and sour cream.

    Serves: 4-6

    Total cooking time: 1 hour 10 minutes

    The truth of the matter is that the key to great vegetarian chili is to completely forget that you're working on a vegetarian chili. Chili greatness lies in the careful layering of real chilis, ensuring textural contrast with each bite, and a rich, thick consistency packed with savory flavor. Whether it's made with beef, beans, pork, or ground yak hearts, for that matter, if you get the basics right you're already off to a good start.

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