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 4g 6%
  • Carbs 124g 41%
  • Saturated 1g 5%
  • Fiber 35g 139%
  • Sugars 6g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 38g 76%
  • Sodium 532mg 22%
  • Calcium 351mg 35%
  • Magnesium 347mg 87%
  • Potassium 2,888mg 83%
  • Iron 12mg 69%
  • Zinc 4mg 28%
  • Phosphorus 721mg 103%
  • Vitamin A 72µg 8%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 827µg 207%
  • Vitamin E 2mg 12%
  • Vitamin K 71µg 89%
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