Vegetarian Bean Chili

I love to warm up with a bowl of this chili!


Served over rice and garnished with cheddar cheese.

I do not like super “hot” dishes, so I cut the chili powder, cayenne pepper, and white pepper down a bit.

I also did not like randomly biting into cumin seeds, so I switched out ground cumin for the seeds, adjusting the amount appropriately.

Shopping list (ingredients that may not be on hand)
red bell pepper
crushed tomatoes, canned
beans, canned
corn, frozen
fresh cilantro

The Best Recipe: Soups and Stews, by the editors of Cook’s Illustrated magazine, 2001 edition, page 283

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4 Responses to Vegetarian Bean Chili

  1. Ani says:

    I love the idea of serving this chili over rice! Like a burrito bowl 🙂

  2. JulianeAshley says:

    This looks awesome! I am going to have to make this for the bf soon as I move to DC next week… seems like a great meal to warm you up in the cold north winter! Thanks for sharing 🙂

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