Vegan Pinto Bean Chili

Pinto Bean Chili
Sarena Shasteen

Ingredients

  • 4 cups (12-ounce bag) frozen pepper and onion mix (if these are larger pieces, grind in a food processor to desired size), thawed or use a fresh mixture of the vegetables
  • 2 cloves garlic (minced)
  • One 15-ounce can tomato sauce
  • One 14.5 ounce-can petite diced tomatoes
  • 8 cups cooked pinto beans (the secret special ingredient)
  • ½ cup water
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon ground dried coriander
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon vinegar (this brightens all the flavors...trust me on this one!)

I realize there are about a million and one ways to make chili, so I figured I would make it a million and two. 

Click here to see the Vegan Pinto Bean Chili for a Crowd story. 

Directions

In a pot over medium-low heat, cook the peppers and onions until translucent. Add the garlic and sautée for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking.

When the vegetables are cooked, add all of the remaining ingredients except the vinegar to the pot. Simmer for 20 minutes. Then add the vinegar when done. 

Nutrition

Calories per serving:

649 calories

Dietary restrictions:

High Fiber, Low Fat Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

32%

Servings:

10
  • Fat 37g 57%
  • Carbs 1,239g 413%
  • Saturated 9g 47%
  • Fiber 346g 1,385%
  • Sugars 63g
  • Monounsaturated 8g
  • Polyunsaturated 13g
  • Protein 380g 759%
  • Sodium 5,320mg 222%
  • Calcium 3,512mg 351%
  • Magnesium 3,472mg 868%
  • Potassium 28,882mg 825%
  • Iron 125mg 694%
  • Zinc 42mg 282%
  • Phosphorus 7,213mg 1,030%
  • Vitamin A 718µg 80%
  • Vitamin C 186mg 310%
  • Thiamin (B1) 12mg 783%
  • Riboflavin (B2) 4mg 264%
  • Niacin (B3) 32mg 159%
  • Vitamin B6 10mg 483%
  • Folic Acid (B9) 8,271µg 2,068%
  • Vitamin E 24mg 122%
  • Vitamin K 714µg 893%
Have a question about nutritional data? Let us know.
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