Vegetarian Chili

A hearty and spicy hot dish.


1½ cups dried beans, soaked overnight in 1 liter water
500 g tomatoes
15 g garlic
1 medium onion
1 tsp ground pepper
1 Tbsp cumin seeds
3–4 dried chiles
½ tsp salt


Boil the beans with their cooking water and about another half liter of water.  Skim off the foam that forms.  Simmer until the beans are tender, about 30 minutes.  Set aside with their cooking water.

Seed and mince the dried chiles, and combine with the cumin seeds in a small bowl.  Set aside.  Peel and chop the onions, peel and mince the garlic, combine, and set aside.  Dice the tomatoes and set aside.

Heat a large pot over a medium fire.  Add the oil.  When the oil is hot, add the cumin seeds and minced chiles, and cook for a few seconds until the cumin seeds begin to pop and the chiles become aromatic.  Add the chopped onions and garlic; cook with stirring on low heat until the onions are tender and the flavors meld together.  Add the ground pepper, cook with stirring for a few seconds, and then add the chopped tomatoes.  Cook over high heat until the tomatoes cook down.  Stir in the salt and the beans with their cooking water.  Cover, bring to a boil, and simmer until the flavors come together and the stew thickens.  This may take as little as ten minutes, or up to an hour.  (If it’s taking too long, cook with the cover off.)

Serve over brown rice or hominy.


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Copyright © 2017, Richard Barrans
Revised: 14 Sep 2017; Maintained by Richard Barrans.