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


  •   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

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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