Vegetarian Chili Recipe
This vegetarian chili has rich flavors, a spicy kick, and great mouthfeel. The addition of walnuts and shiitake mushrooms gives it a nutty, earth depth and bulg
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.makebetterfood.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
- Pot
- Plate
Ingredients
- 6 ounces dry pinto beans (about 1 cup)
- 6 ounces dry cannellini beans (about 1 cup)
- 4 ounces dry cranberry beans (about ⅔ cup)
- 4 quarts water
- 3 tablespoons salt
- ¼ cup vegetable oil
- 2 pounds onions, chopped fine
- 1 teaspoon salt
- ½ cup walnuts
- 3 tablespoons chili powder (mild) to ⅓ cup chili powder (hot)
- 2 shiitake mushrooms
- 4 teaspoons dried oregano
- reserved beans
- 7 cups water
- 28 ounces diced tomatoes, slightly drained
- ⅔ cup quinoa
- 3 tablespoons tomato paste
- 1 - 2 jalapeño chiles, stemmed and coarsely chopped
- 6 garlic cloves, minced
- 3 tablespoons soy sauce
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