THIS VEGETARIAN CHILI, like most dishes that use a complex blend of spices, is best served the next day, after the flavors fully develop.
Three-Bean Vegetarian Chili
Ingredients
⅔ cup poblano pepper
¼ cup onion
¼ cup celery
1 garlic clove
1 cup canned black eyed peas
⅔ cup canned chick peas
½ cup canned great northern beans
1 tbsp olive oil
2 cups UltraBroth or organic vegetable broth
1 tbsp chili powder
¼ tsp fresh parsley
¼ tsp cumin
¼ tsp fresh thyme
⅛ cayenne pepper
¼ tsp sea salt
Dice peppers, onions, and celery. Mince garlic. Drain and rinse beans.
In a stock pot, heat oil over medium heat. Sauté onion, peppers, garlic, and celery for 5–7 minutes.
Add vegetable broth, beans, and all herbs and spices. Cover. Simmer for approximately 1 hour or until beans are tender and liquid thickens slightly.
Remove from heat and chill.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 60 minutes
This is THE best chili recipe I’ve ever tasted! You won’t miss the meat a bit.
I made this recipe using the cookbook. It calls for 1/4 cup of sea salt, not 1/4 tsp. Watch out!!
Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article
I recently bought the Ultra-Metabolism Cookbook and for one of my first recipes I tried the Three Bean Vegetarian Chili. There is a major error in editing of this recipe. The last item in the recipe ingredients is written as 1/4 cup kosher salt, I questioned this but just reduced it more than half way and needless to say this was a great error my first try in your book was a big failure. This book was copyright in 2007 and was purchased at Barnes & Noble.
Thank you for that feedback karen. We apologize for error and are appreciative of your time.