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Three-Bean Vegetarian Chili

(recipe, Liz Biro)


  1. 2 Tbsp. olive oil
  2. 2 medium onions, chopped
  3. 2 bell peppers or a mix of fresh anaheim and poblano chiles, chopped (about 2 cups)
  4. 4 cups pinto beans, slightly undercooked
  5. 2 cups black beans, slightly undercooked
  6. 2 cups raw lentils
  7. 1 can (28 ounces) crushed tomatoes
  8. 5 cups cooking liquid from beans
  9. 1 Tbsp. dried oregano
  10. 1 Tbsp. ground cumin
  11. 2 Tbsp. chili powder
  12. 2 tsp. salt
  13. 1 cup dry textured vegetable protein (TVP), optional
  14. 1½ cups frozen corn kernels or canned hominy
  15. 1 Tbsp. cocoa powder


  1. Place large, heavy stockpot over medium-high heat. When pan is hot, add olive oil. Add onions and peppers to hot oil. Reduce heat to medium-low and cook until vegetables are tender and onion is lightly browned, about 10 minutes. Reduce heat if vegetables begin to brown too quickly.
  2. Add beans, tomatoes, bean-cooking liquid, and seasonings to pot. Stir to combine. Add textured vegetable protein if using. Increase heat to high to bring chili to a boil. Reduce heat to medium-low and simmer chili, uncovered, until mixture is very thick, 45 minutes to 1 hour.
  3. Add corn or hominy to pot and simmer another 10 minutes. Add cocoa and simmer another 5 minutes. Serve warm with grated cheese, cilantro sprigs, chopped onion, and sour cream as garnishes.


Read more about cooking with beans.