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Recipe for Vegetarian Red Bean Chili

June 27, 2018
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AuthorWarren King

[cooked-sharing]

Yields1 Serving
 2 cups red beans (or half red and half pinto beans)
 6 cups water
 1 small onion diced
 1 medium carrot diced
 1 small green onion diced
 strip of kombu
 2 bay leaves
 2 tsp cumin
 ½ cup medium picante sauce (optional)
 1 tsp chili powder or to taste
 1 tbsp olive or sesame oil
 ¼ tamari soy sauce or to taste
1

Sort beans on a tray, and rinse. Soak the beans overnight. Combine beans with kombu, bay leaf and water and cook 1/2 hour.

2

Add cumin, chili powder, carrots and onions (and picante sauce if desired.) Cook additional 1/2 hour.

3

Add green pepper, canola oil and tamari as soon as beans are tender.

4

Remove or dice and return kombu if desired.

5

For extra smoothness remove 1/2 – 1 cup of beans, puree and return.

6

Simmer 10 minutes and serve.

7

Delicious with cornbread and rice.

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Ingredients

 2 cups red beans (or half red and half pinto beans)
 6 cups water
 1 small onion diced
 1 medium carrot diced
 1 small green onion diced
 strip of kombu
 2 bay leaves
 2 tsp cumin
 ½ cup medium picante sauce (optional)
 1 tsp chili powder or to taste
 1 tbsp olive or sesame oil
 ¼ tamari soy sauce or to taste

Directions

1

Sort beans on a tray, and rinse. Soak the beans overnight. Combine beans with kombu, bay leaf and water and cook 1/2 hour.

2

Add cumin, chili powder, carrots and onions (and picante sauce if desired.) Cook additional 1/2 hour.

3

Add green pepper, canola oil and tamari as soon as beans are tender.

4

Remove or dice and return kombu if desired.

5

For extra smoothness remove 1/2 – 1 cup of beans, puree and return.

6

Simmer 10 minutes and serve.

7

Delicious with cornbread and rice.

Recipe for Vegetarian Red Bean Chili
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