Go Back
–+ servings
Hearty Chili non Carne with Pinto Beans – vegetarian recipe
Stav Kogan

Hearty Chili non Carne with Pinto Beans

A rich, satisfying, and straightforward Chili non Carne built on the humble pinto bean. This recipe develops a deep, savory flavor that's perfect for a weeknight meal or a crowd-pleasing champion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 to 8 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (450 g / 15.9 oz) dried pinto beans, washed and picked over
  • 1 medium onion, unpeeled
  • 1 small onion, minced
  • 1 tablespoon (15 g / 0.53 oz) minced garlic
  • 1 fresh or dried hot chile, seeded and minced (optional)
  • 1 teaspoon (2 g / 0.07 oz) ground cumin (optional)
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh oregano leaves, minced, or 1/2 teaspoon (10 ml / 0.3 fl oz) dried (optional)
  • 1 cup (240 ml) 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 (7.9 oz) to 450g (15.9 oz) cubed firm tofu or crumbled tempeh
  • 8 ounces (225 g / 7.9 oz) 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
  • 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.

Method
 

  1. Place the washed pinto beans in a large pot and cover with several inches of water.
  2. Add the whole, unpeeled onion and bring to a boil over high heat.
  3. 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.
  4. Season generously with salt and pepper.
  5. Continue to simmer, stirring occasionally, until the beans are tender but still intact, another 30 to 60 minutes.
  6. Add more water as needed to keep the beans submerged.
  7. Drain the beans, reserving at least 1 cup (240 ml) of the cooking liquid.
  8. Discard the cooked whole onion.
  9. Return the beans to the pot.
  10. Add the minced onion, 1 cup (240 ml) of reserved bean liquid (or stock/water), minced chile, cumin, oregano, and garlic. If using nuts, add them now.
  11. If using tofu or tempeh, heat 3 tablespoons (45 ml / 1.5 fl oz) of neutral oil in a separate skillet over high heat.
  12. Add the cubed tofu or crumbled tempeh and cook, stirring frequently, until well-browned.
  13. Bring the chili to a boil over medium heat, then reduce the heat to low, cover, and simmer.
  14. Cook for about 15 minutes, stirring occasionally, to allow the flavors to meld.
  15. Add the browned tofu or tempeh at this stage, if using.
  16. Taste and adjust the seasoning with more salt, pepper, or spices as needed.
  17. Serve hot, garnished with fresh cilantro and your favorite toppings.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 18gFat: 4g

Tried this recipe?

Let us know how it was!