Shortcut Chili

Becky Bolen

By
@GanmaB

This is a meatless chili. I have never put any meat in it. It doesn't need it at all. It is a very different Chili. I found this recipe years in a magazine (can't even remember which one). I have revised it to my liking. This is one recipe you can do with different beans. I like to use dry beans and mix different ones together cook them and use them in this recipe. Hope you enjoy it!


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Prep:

15 Min

Cook:

30 Min

Ingredients

1/2 c
apple juice
2 c
chopped onions
1/2 c
chopped celery
1/2 c
chopped carrots
2 -3 Tbsp
minced jarred or fresh garlic
2 tsp
ground cumin
4 tsp
chili powder, or to taste
6 c
canned blacked beans or any canned beans or dry beans that have been cooked. i personally use beans i have cooked plus use several different kinds
2 c
vegetable stock
2 tsp
honey or sugar
1/4 c
chopped green chilies or jalapenos
16 oz
chopped canned tomatoes with juice
salt and pepper to taste

Directions Step-By-Step

1
In a large Dutch Oven over medium heat bring apple juice to a boil. Add onions saute stirring 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste, saute stirring 3 minutes.
2
Add beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high, cover pot and bring chili to a boil. Reduce heat to medium simmer, covered for 20 minutes stirring occasionally. (Adjust heat so that chili is cooking rapidly but not scorching.)
3
To thicken,place 1 cup chili in blender and carefully puree (it will be hot) on low speed. Return pureed chili to pot. Adjust seasonings, add more chili powder if desired.
4
Top with cheese and sour cream if wanted

About this Recipe

Course/Dish: Chili