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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.
What should the amount of salt be?
Hi Diana,
It appears the recipe calls for 1/4 tsp salt. Enjoy!