This is a new version of Veggie Bean Chili from the one I posted when I first started the website. And, boy is it a winner. It’s from my good friend and talented jewelry designer, Mary B. Hetz. Her version uses turkey, but we recently had this vegan version on a trip we took together to Yellowstone National Park. I think the spices marinated in beer really make it! EVERYONE loved it and couldn’t get enough. Serve it topped with Cashew Sour Cream, Cilantro and a few Green Onions.
Make a lettuce salad and some Homemade Cornbread and you won’t be disappointed!
I could use your help on something.
I asked my Facebook group and I’m wondering how you feel about photos. Do you like to see a lot of photos of the steps in the cooking process or to see only a few, including the fished product. I like to see a few, but am more interested in getting to the recipe itself instead of scrolling through lots of photos, but that’s just me. If you feel inclined, I’d love to know how you feel about this.
In this post, I’ve added just a few photos, but I could have added a lot more of the steps. I’d be very appreciative if you put in your preference in the comments section below.
I'd love to hear your feedback in the comments below for this Vegetarian Bean Chili! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Servings | people |
- 1/2 can or bottle of beer
- 3 Tbl chili powder
- 1 tsp ground cumin
- 2 tsp oregano
- 2 bay leaves
- ½ tsp ground coriander
- 1/2 tsp to 1 tsp. ground turmeric
- ¼ tsp Tabasco sauce
- salt and pepper to taste
- 1½ med onions chopped
- 2 large ribs of celery chopped
- 1 green pepper chopped
- 3 cloves of garlic diced
- 1 tsp chopped jalapeño pepper
- 2 cans 14.5 oz. cans stewed tomatoes
- 1 can of tomato paste
- 1 can pinto beans drained and rinsed
- 1 can cannellini beans drained and rinsed, white
- 1 can black beans drained and rinsed
Ingredients
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- Method: Mix the first 9 ingredients (beer through salt & pepper) together in a small bowl and let marinate at least an hour up to overnight.
- Sautee the onions celery, green pepper, garlic, and jalapeno pepper until onion is transparent.
- Add the spice-beer mix.
- Add the canned tomatoes, tomato paste, and beans.
- Simmer covered on low for at least an hour, stirring often. Add a little water if it becomes too thick. Remove bay leaves before serving.
- Top with Cashew Sour Cream, chopped green onions and cilantro.
- Cashew Sour Cream
- 1/2 cup raw cashews, soaked 2 hours or more 1/2 cup firm tofu 4 tsp. fresh lemon juice 2 Tbl. apple cider vinegar 2 tsp. maple syrup 1/2 tsp. salt
- Method:
- Drain and rinse the cashews and place in the blender.
- Add tofu, lemon, vinegar, maple syrup and salt. Blend on high until smooth. Scrape down the sides of the blender to help the mixture and a little water if it’s too thick.
- It should thicken up as it sits.
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