Shortcut Chili

★★★★★ 1 Review
GanmaB avatar
By Becky Bolen
from MF, OR

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!

prep time 15 Min
cook time 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
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How To Make

  • 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

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