Vegetarian 15 Bean Chili


No meat? We are talking about chili, right?

The number of people turning to a vegetarian diet is growing quickly. It can help promote weight loss, lower cholesterol, and reduce the risks of heart disease, high blood pressure, diabetes mellitus, and osteoporosis… but who cares about all that if it doesn’t taste good?

It’s said that traditional chili absolutely does not contain beans. Well, throw that idea out the window because in this recipe, legumes will be our only protein. To many chili lovers that might be sacrilege, but one taste of this smokey and spicy goodness and even the most passionate meat eaters will come back for seconds.

What you need:


  • 1- Package Hurst HamBeens® 15 Bean Chili


  • 1-Each of green, red, and yellow peppers
  • 1- Medium onion diced
  • 3-4 Whole cloves fresh garlic
  • 2- Cans diced tomato w/ green chili
  • 1- Can stewed tomato
  • 1- Can sweet corn
  • 1- Can chipotle peppers in sauce
  • 1- Can tomato paste
  • Zest from 1 lime


1. Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3″ of water. Soak overnight or for at least 8 hours.  Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch. Pour the beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.


2. While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4″). Also remove the skin from the garlic by smashing the cloves individually.


3. In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.


4. After 2 hours, the beans should be almost completely tender.

Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed),  the onion/ pepper mixture, and Hurst’s Chili seasoning packet.

Stir to combine and let simmer uncovered for another 15-20 minutes.


5. Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.


6. A little warm cornbread and a dollop of sour cream… ENJOY!

For more great vegetarian recipes:

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6 Responses to Vegetarian 15 Bean Chili

  1. This looks really good. Old-school chili might not have beans in it, but vegetarian chilli has become very much accepted and it looks delicious.

  2. gaga says:

    15 beans?!?! I don’t think I eve know of that many beans. This looks great!

  3. foodnearsnellville says:

    Got a question: in the book “Heirloom Beans” by Steve Sando, he prefers a 2 to 6 hour soak, which he says allows the beans to be cooked more evenly. In Mark Miller’s “The Great Salsa Book”, he suggests that soaking isn’t really necessary at all. Has Hurst ever tested these other ways of doing things? How well would a shorter soak or no soak at all work with your products?

  4. hurstbeans says:

    This is a question that is asked a LOT!

    To soak or not to soak… honestly you will find just as many people who prefer to soak as those that don’t… just as you will find many people who think if you DO soak that you should/ should not discard the soaking water (for various, ahem… digestive reasons).

    On our packages we list both methods, where the soaking technique is described as the “traditional” method and the non-soak as the “quick cooking” method. Personally I think just a short soak (couple hours) can help keep the beans intact through the cooking process… but again this really varies on the variety of bean and cooking time.

    I know it is somewhat of a vague answer, but there is honestly a lot of differing opinions on the subject.

    Thanks for asking!

  5. iRaw says:

    Looks fantastic!

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