Shortcut Chili

Becky Bolen


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!

pinch tips: Slow Cooker/Crock Pot Hints




15 Min


30 Min


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

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.
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.)
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.
Top with cheese and sour cream if wanted

About this Recipe

Course/Dish: Chili