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The Best Vegetarian Bean Chili

This recipe contains chickpeas, dark red kidney beans, vegetable oil, can whole tomatoes, vodka and more.
3 Servings - 2 hr -
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Servings:3  | Calories:779 | Total Fat:15g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 1g
5 %
Total Carb 128g
43 %
Fiber 32g
128 %
Sugars 20g
Cholesterol 0mg
0 %
Sodium 2954mg
123 %
Protein 34g
67 %
40% Chickpeas
28% Dark red kidney beans
20% Others combined
10% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14 ounce) cans chickpeas
1 (28 ounce) can whole tomatoes packed in juice
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite
2 (14 ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa

Directions : View recipe directions on
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