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Easy Beanie Chili


10 servings

Nothing warms you up from the inside quite like homemade chili.  This dish is so rich and hearty, you’ll never miss the meat.  It’s easy to prepare, too, and makes great leftovers (and also freezes well).  Feel free to like to mix different beans—black with pinto and kidney, or any combination you like.  Serve with a side salad and a slice of corn bread for an easy meal.


  • 4 cups dried or 8 cups cooked black beans, kidney beans, and/or pinto beans in any combination
  • 2 large onions, chopped (optional)
  • 1 tablespoon olive oil
  • 2 cups diced tomatoes (or 1 28 oz. BPA-free can)
  • 4 cups bean cooking broth; or 4 cubes or teaspoons vegetable broth
  • 2 cups salsa,  or 1 16 oz. jar of your favorite organic variety
  • 1 6 oz. jar or BPA-free can tomato sauce
  • 1 tablespoon chili powder
  • Salt to taste
  • Optional:  2 cups ground seitan, or try my favorite; Upton Naturals seitan-
    based ground beef/sausage

To prepare beans from scratch,  soak for at least 8 hours or overnight.  Drain and rinse beans, then add to a large stockpot and fill with water to cover the bean by at least 6 inches.   Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 ½  to 2 hours until tender.  Let sit on the stove if you’re making the chili the same day, or refrigerate beans in cooking liquid until ready to use.

When you’re ready to make your Easy Beanie Chili, sauté the chopped onion in olive oil in a large stockpot on medium-high heat until translucent, about 5 minutes.

Add the remaining ingredients,  including 2 cups of the bean cooking liquid (can be replaced with broth or water); cover and cook on medium heat, simmering, for 1 hour, stirring occasionally and adding bean cooking liquid, broth, or water as needed.

Continue to simmer on low heat until ready to serve.    Spoon into serving bowls and top with shredded cheese if desired.

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