Note: For the sake of convenience, you can use canned beans; if you want better texture and taste, I suggest using dry beans: these need to be cleaned (to remove any small stones, or broken pieces) and soaked.

Cooking Instructions:

“Bean Base” — I suggest using a “mix n’match” approach to veggie chili — a variety of beans can make for better taste, better texture and a more visually appealing dish.

What goes into a good “Bean Base”? It’s a matter of preference, but these varieties, in a mix, provide a balance of taste, texture and color.

• Canned, or dried beans:
  • Red kidney
  • Pinto beans
  • Black beans
  • White kidney beans
  • Garbanzo beans
  • Navy beans
• Veggies:
  • 1 large yellow onion, diced
  • 2 bags coined baby carrots
  • 4 stalks 1/2″ celery– 1/2″ dice
  • 1 large sweet potato — 1/2″ dice
  • 2-3 diced bell peppers, to taste
• Stock/spices
  • 3-4 cups vegetable stock, as needed
  • 4 bay leaves
  • 2 TBSP thyme
  • 2TBSP ancho chili powder
  • 2TBSP smoked paprika
  • 2TBSP salt
  • 2-3TSP pepper, to taste
  • 3-4 crushed garlic cloves
  • 1TBSP Sriracha
  • 1TBSP Cumin
  • 1TBSP ground mustard
  • 2-3TBSP olive oil

If you are using canned beans, heat up oil in stock pot. Add spices and mix for 2-3 minutes to activate. Add in veggies and stir until celery is translucent (approx. 5 minutes).

Once veggies and spices are melded, add beans and stock. Simmer for 40 minutes, testing seasoning periodically.

To produce a flavorful dish, simmer for about 90 minutes. This dish reheats well and is great for weekday lunches!