Red Bean Veggie Chili

Winter cold is one thing but Polar Vortex is unusual even for Michigan.  Time to serve up a big pot of warmth, filling and comfort. I prepared my favorite plant -based chili. I believe it could become a favorite for you, also . Full of beans, loads of veggies , herbs and spices.  I made this from dry red beans specifically for the soupy, sloppy bean gravy that comes from cooking dry beans.   Of course there are options.  Here we have the crunch of peppers, sweet potatoes chunks, plum  tomatoes (if you have some preserved from the summer – pull them out), red onion, herbs and spices each with a healing nature. This robust dish is a cinch to pull together.   Chili can also serve as a filling in a wrap with leafy greens, sprouts and what-ever your heart desires or over a grain or rice.


  • 1 pound dry red kidney beans
  • 1 onion, diced
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 teaspoon olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1- 28 ounce can plum tomatoes, diced
  • 1/2 cup sweet potatoes, (peeled, chopped
  • 3-1/2 cups vegetable broth
  • 1 teaspoon, dried basil
  • 1 teaspoon, dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground sweet paprika
  • 2 tablespoons chili powder
  • 2 shakes cayenne pepper
  • Dash of sea salt
  • Cilantro leaves, chopped (optional)
  • 1 cup walnuts, chopped (optional)
  • 1 lime, quartered (optional)


Cover dry beans with water and soak over night. Drain water and rinse well.

In large soup pot over medium-low heat warm oil. Add onions, celery, carrots and garlic and saute for 3 minutes stirring occasionally. Add vegetable broth, beans, bay leaves and bring to a rapid boil. Lower heat, and cook for 20 minutes.

Add tomatoes, herbs, spices, cayenne pepper and sweet potatoes, and bring back to a boil then stir in peppers and cook 15-20 minuteees. By now, the chili has thicken and peppers should be tender to the touch of a fork. Add water, if needed as not to stick. Remove bay leaves.

Serve in bowls- cilantro, line and chopped walnuts are options when serving.


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