Tex-Mex · Free recipe
Three-Bean Vegetarian Chili
Kidney, pinto, and black beans simmer with fire-roasted tomatoes, bulgur, and a bold blend of chipotle and cumin. The bulgur soaks up the broth and gives the pot a hearty, almost meaty chew, while a square of dark chocolate adds a quiet, rounded depth you notice only when it is missing.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 8
- Level
- Easy
Method
-
Heat the oil in a large pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 to 10 minutes until soft and lightly browned.
-
Add the garlic, chili powder, cumin, chipotles, and tomato paste and stir for 2 minutes until the paste turns brick red and the spices smell toasted.
-
Pour in the crushed tomatoes, the drained beans, the bulgur, and the broth, scraping up anything stuck to the bottom of the pot.
-
Bring to a boil, then reduce the heat and simmer, partly covered, for 40 minutes, stirring every 10 minutes so the bulgur does not settle and catch.
-
Stir in the chocolate and vinegar and simmer 5 minutes more until the chili is thick enough that a spoon leaves a trail.
-
Taste for salt, then ladle into bowls and top with shredded cheese, sour cream, or sliced scallions as you like.
Zest note from the test kitchen
Chili thickens considerably as it cools, so if you make it ahead, loosen it with a splash of broth when reheating.
