This vegetarian bean chili recipe is pretty flexible. You can use dried or canned beans — see our notes below for canned. When it comes to cooking, the timing above is for dried beans on the stovetop. A slow cooker will also work. I’ve shared notes below in the recipe for a guide. We use chipotle peppers in adobo sauce for this. You can find small inexpensive cans of them in the international aisle of the grocery store. Two peppers makes a mild to medium spiced chili. For a spicy version, add one or two more peppers (or add some of the adobo sauce from the can).
1 1/2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped, see notes
4 garlic cloves, minced
1 1/2 tablespoons chili powder, see our homemade chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
2 chipotle peppers in adobo sauce, minced, use more for a spicier chili
1 (28-ounce) can crushed tomatoes
1 1/2 cups dried beans, see notes below for suggestions
4 cups water
1 cup frozen corn
1 teaspoon red wine vinegar
Lime wedges, mashed avocado, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips
Heat the oil in a medium heavy bottom pot with lid (we use our Dutch oven). Add the onion and mushrooms then cook, stirring occasionally until the onions are soft and translucent. Stir in the garlic, chipotles, chili powder, cumin and the salt. Cook for about a minute. Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot.
Rinse the beans with cool water, drain and then add to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 1/2 to 3 hours. If during cooking the chili seems day, add a little more water.
When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is heated through, about 5 minutes, then serve topped with your favorite chili toppings.
Cook the onion, mushrooms, garlic, chipotles, spices, salt and tomatoes as shown in the stovetop method above. Instead of a heavy-bottomed pot, you can use a skillet instead. Scrape the onion-tomato mixture into a slow-cooker. Rinse the beans with cool water, drain and then add to the slow-cooker along with 3 1/2 cups of water. Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.
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