Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

EatingWell Test Kitchen

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

272 calories; protein 14.3g; carbohydrates 52g; dietary fiber 17g; sugars 13.3g; fat 3.8g; saturated fat 0.4g; vitamin a iu 2285.1IU; vitamin c 33.8mg; folate 128.6mcg; calcium 121.9mg; iron 5.2mg; magnesium 34.1mg; potassium 872.5mg; sodium 782.3mg; thiamin 0.2mg.
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Reviews (18)

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18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
For a quick chili I found this to be quite good (and easy). Even better the next day! I also found the 3 cups of water to be a bit much at first but it did simmer down nicely after a couple of hours. If you're tight for time I would suggest adding 1 cup at a time at the end until you reach desired consistency. My alterations: sauteed 1 red bell pepper with the onions. Before adding tomatoes & beans I deglazed the pan with red wine. I used 2 canned chipotles in adobo sauce (instead of the ground chili) for a nice smoky flavor. Also added some fresh lime juice and a little brown sugar. Penelope Burlington VT Read More
Rating: 5 stars
10/31/2011
The taste was good but it was soupy and not chili-like in consistancy even though I did not add any where near the amount of water the recipe called for. But it was fast and warming. By the way I used beans I had cooked up the prior weekend and so just had pintos and kidney beans but used the same amount as 3 cans. Anonymous Roxbury MA Read More
Rating: 5 stars
10/30/2011
My beautiful girlfriend and I made this delicious chili tonight. I am a HUGE meat-in-chili kind of guy but this is meatless version hit the spot. Add a little dollop of sour cream and corn bread! One HUGE suggestion: Do NOT use that much water! We doubled the recipe (to freeze the leftovers for great left overs) and only used 4 cups of water to the 6 called for. Even with that much less it was extremely watery after 2 hours of simmering! We even added an extra can of black beans and a can of corn. If we did it again (and considering doubling the recipe) we would probably start with 2 cups and see how it goes. Maybe 3. But great chili! Read More
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Rating: 4 stars
12/18/2015
Really tasty with some changes Firstly I added diced roasted-capsicum to the onion (to roast 220- C for 25 minutes turning occasionally. Let sit covered for ten minutes after roasting). Secondly I added fresh chili (peppers in the states?) to the chili powder. I only used 2 cans of beans (4 bean mix) and so only added 1 cup of water. In the future I would add perhaps half a cup of water for 2 cans of beans and 1 cup for 3 cans. Simmer for much longer than 10 minutes 1 hour to 2 hour should do it. Pros: Very easy delicious Cons: Watery Read More
Rating: 5 stars
10/30/2011
I loved this chili. I made this exactly as the recipe stated and did not have any problems with the chili being watery. I did not eat this meal right away. I portioned it out for lunches and found it to be awesome reheated. Very flavorful and filling meal. Read More
Rating: 5 stars
10/31/2011
good but it was too sweet for chili (maybe from the crushed tomatoes?...i think next time i might use diced instead). like others i noticed it was a little watery so i cooked it for about 2 hrs instead of 15 min. even though ive had better i will definitely make again - quick easy and hearty enough for the biggest meat lovers! bw Dallas TX Read More
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Rating: 5 stars
10/31/2011
This chili had a nice smokiness but it seemed like it was missing something. It just wasn't flavorful enough. I doctored it up with about 1/2 cup picante sauce and topped my serving with pico de gallo and avocado which was tasty. (We only used about 2 cups of water.) I would make this again because it's very easy but I'll look for ways to improve upon the original recipe. Beth Milwaukee WI Read More
Rating: 5 stars
10/29/2011
Found this ok. Followed the recipe but it was really watery and did not have a great flavour. Ended up adding in a package of soy meat mushrooms green pepper carrots and simmering for about 2.5 hours. Much better after that. Read More
Rating: 5 stars
10/31/2011
I won first place in a chili contest with this recipe. It thickens beautifully after 2 hours on a slow simmer. I also make this in a slow cooker adding only 2 cups of water instead of 3. Even in this hot weather it makes an excellent topping for a meat free/dairy free addition to baby greens and romaine lettuce for a very healthy taco salad. Add a couple slices of avocado and a squeeze of lime on top--absolutely delicious! Columbus OH Read More
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