Vegan Chili


  • 1 pound of dried beans such as pinto or kidney
  • 2 large spanish onions diced
  • 2 large sweet peppers diced (yellow and red preferred)
  • 1 poblano chili fire roasted and diced
  • 1 large or 2 medium carrots finely diced
  • 28 oz can of crushed tomatoes
  • ⅓ cup of pepita (mexican pumpkin) seeds toated
  • 3 cloves garlic (1 diced, 2 whole)
  • 2 dried guajillo chilis
  • 2 Tbsp cumin
  • 1 Tbsp sweet paprika
  • 1 tsp hot paprika (or less cayenne chili powder to taste)
  • 2 bay leaves
  • 4 stems of fresh thyme
  • 2 Tbsp olive oil
  • ¼ tsp of baking soda
  • Salt and pepper to taste


  1. Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
  2. Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
  3. Reduce to simmer and cook until beans are starting to get tender
  4. Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
  5. Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
  6. Add 1 clove of diced garlic last and cook another minute or two
  7. Add tomatoes and simmer at least 35–45 min
  8. Season vegetables and beans separately to taste
  9. When beans are just tender remove bay leaves, thyme, and dried chilis
  10. Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
  11. Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
  12. Warm through and serve with rice or bread and mexican crema on the side

Photo by Sally Crossthwaite via Flickr used with CC Attribution, Non Commercial, No Derivatives license