There’s nothing quite like a big, steaming bowl of chili to warm you up from the inside out. But who says you need meat for that rich, satisfying flavor? This Chili non Carne is my go-to recipe for a reason. It’s incredibly straightforward, built on the humble pinto bean, and develops a deep, savory flavor that will have everyone asking for seconds. The best part? It’s a fantastic canvas for your culinary creativity. Whether you’re a purist or love to load it up with toppings and extras, this recipe is your new weeknight hero and crowd-pleasing champion.
Ingredients
• MAKES: 6 to 8 servings
• TIME: About 2 hours
• 1 pound / 450g dried pinto beans, washed and picked over
• 1 medium onion, unpeeled
• 1 small onion, minced
• 1 tablespoon / 15g minced garlic
• 1 fresh or dried hot chile, seeded and minced (optional)
• 1 teaspoon / 2g ground cumin (optional)
• 1 teaspoon fresh oregano leaves, minced, or 1/2 teaspoon dried (optional)
• 1 cup / 240ml bean-cooking liquid, vegetable stock, or water
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro, for garnish
• Optional Add-ins
• 1/2 to 1 pound / 225g to 450g cubed firm tofu or crumbled tempeh
• 8 ounces / 225g chopped walnuts or other nuts
• For Serving
• Sour cream or vegan alternative
• Grated cheddar or Monterey Jack cheese
• Minced onion or scallions
• Hot sauce
• Tortilla chips, rice, or crackers
Instructions
1. Place the washed pinto beans in a large pot and cover with several inches of water. Add the whole, unpeeled onion and bring to a boil over high heat.
2. Reduce the heat to maintain a steady simmer, cover the pot loosely, and cook until the beans begin to soften, about 30 to 60 minutes. Season generously with salt and pepper.
3. Continue to simmer, stirring occasionally, until the beans are tender but still intact, another 30 to 60 minutes. Add more water as needed to keep the beans submerged.
4. Drain the beans, reserving at least 1 cup of the cooking liquid. Discard the cooked whole onion.
5. Return the beans to the pot. Add the minced onion, 1 cup of reserved bean liquid (or stock/water), minced chile, cumin, oregano, and garlic. If using nuts, add them now.
6. If using tofu or tempeh, heat 3 tablespoons of neutral oil in a separate skillet over high heat. Add the cubed tofu or crumbled tempeh and cook, stirring frequently, until well-browned.
7. Bring the chili to a boil over medium heat, then reduce the heat to low, cover, and simmer. Cook for about 15 minutes, stirring occasionally, to allow the flavors to meld. Add the browned tofu or tempeh at this stage, if using.
8. Taste and adjust the seasoning with more salt, pepper, or spices as needed. Serve hot, garnished with fresh cilantro and your favorite toppings.
Nutritional Information
• Per serving, without optional add-ins or toppings.
• Calories: 350 kcal
• Protein: 18g
• Carbohydrates: 60g
• Fiber: 20g
• Fat: 4g
• Sodium: 450mg
Pro Tips
• Soaking the beans overnight can reduce cooking time and make them easier to digest. Simply cover them with a few inches of water and let them sit on the counter.
• For a deeper flavor, sauté the minced onion and garlic in a little oil until fragrant before adding them to the pot in step 5.
• For a thicker, richer chili, use an immersion blender to briefly pulse the finished chili a few times. This breaks down some of the beans and creates a creamier consistency without adding any dairy.
• This chili freezes beautifully! Let it cool completely, then store it in airtight containers in the freezer for up to 3 months for a quick and hearty future meal.
FAQ
Q: How can I make this vegetarian chili higher in protein
A: This chili is already a great source of plant-based protein with 18g per serving from the pinto beans alone. To boost it even further, we highly recommend including the optional add-ins like cubed firm tofu, crumbled tempeh, or chopped walnuts, which will add substantial protein and a wonderful texture.
Q: Can I use canned beans instead of dried beans for this recipe
A: Absolutely! To save time, you can substitute the dried pinto beans with about four 15-ounce cans of pinto beans, rinsed and drained. Simply skip the initial bean-cooking steps (1-4) and start at step 5, using vegetable broth or water instead of the bean-cooking liquid. Your chili will be ready in under 30 minutes.
Q: How do I make this chili recipe completely vegan
A: The base chili recipe is naturally vegan! To ensure your entire meal is vegan, simply choose plant-based toppings. Serve it with a dollop of vegan sour cream, a sprinkle of dairy-free shredded cheese, fresh avocado, or extra cilantro and minced onion.
Q: Is this chili non carne good for meal prep and freezing
A: Yes, it’s perfect for meal prep! The flavors actually deepen and become even more delicious the next day. You can store it in an airtight container in the refrigerator for up to 5 days. As mentioned in our pro-tips, it also freezes beautifully for up to 3 months, making it a fantastic future meal.
