Vegetarian Chili

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Ingredients

  • 1 ½ cups of kidney beans, rinsed
  • 1 ½ cups of black beans, rinsed
  • 1 medium white onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 celery stalk, peeled and diced
  • 1 table spoon of cumin
  • 1 table spoon of paprika
  • 1 tablespoon of garlic powder
  • 1 teaspoon of red pepper flakes
  • 4 tablespoons of olive oil
  • 1 8.4oz can of pomodorini or whole canned tomatoes (about 1.5 cups)
  • 4 cups of organic vegetable broth

  • Serves: 4 - 6
  • Prep Time: 15 minutes
  • Cooking Time: about 1 hour
  • Equipment used: Food Processor with thin slicing disc, Stirring Tool, Splash Guard

Instructions:

  1. Soak the kidney beans in water for 24 hours. Soak the black beans in water for 24 hours. Drain when done.
  2. Add all the ingredients to the Cooking Chef bowl. Attach the stirring tool.
  3. Set the temperature to 240°F on stir speed 2. After 15 minutes, turn to stir speed 3. At the 23 minute mark, remove the heat shield. Cook for an additional 30-40 minutes or until desired consistency is met. Turn off the stir speed and temperature. Serve hot. 

Note:

You can replace fresh beans with canned (1 15.5 oz for each).  With canned beans you only need to cook for 20-30 minutes or until desired consistency is met.

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