Pipin' Pinto Bean Chili

  • 1 cup pinto beans, soaked 8-18 hours with a piece of kombu or kelp
  • 3 cups of water
  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 3-4 garlic cloves peeled and minced
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1 tbsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 2 tsp. sea salt
  • 1 can diced tomatoes (15 oz)
  • 1 red pepper, seeded and diced
  • 1 jalapeño pepper, seeded and minced
  • ¼ cup cilantro (or parsley), leaves

Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil.  Reduce heat, cover and simmer 1 hour.  Add 1 tsp. sea salt and continue cooking for ½ hour.  In a deep frying pan sauté onion, carrots, celery, garlic, and spices for 3-5 minutes.  Add cooked beans (plus 1 cup of the cooked bean water), tomatoes, red pepper, and remaining teaspoon of sea salt. Bring to a boil. Reduce heat to simmer, cover and cook 10-15 minutes.  Stir in fresh cilantro.  Serves four.

  • Brandy G

    Oh how I miss chili since going vegetarian. Query: Can this be done without the onion? (They tear my stomach to pieces.)

    • @brandygravett:disqus – yes, of course! If there is an ingredient in any recipe that you don’t like, just omit it. Enjoy!