New England Soup Factory’s Vegetarian Chili
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6–8 (adjust as needed)
Description
From the renowned New England Soup Factory in Boston, this vegetarian chili combines a medley of colorful beans with bold spices like chili powder, cumin, and a touch of Tabasco for an exciting kick. Although this recipe takes a bit of time to prepare, it’s easy and extremely satisfying, making it perfect for a cozy winter meal. The hearty combination of beans and vegetables creates a robust dish that’s as comforting as it is nutritious. For those who prefer more of a soup-like consistency, feel free to add more V-8 juice and adjust the spices accordingly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried great northern beans | 1/2 cup |
| Dried red kidney beans | 1/2 cup |
| Dried black-eyed peas | 1/2 cup |
| Dried black beans | 1/2 cup |
| Dried garbanzo beans | 1/2 cup |
| Olive oil | 3 tbsp |
| Garlic (minced) | 2 1/2 cloves |
| Yellow onions (chopped) | 2 onions |
| Carrots (chopped) | 2 medium |
| Green pepper (chopped) | 1 pepper |
| Diced tomatoes | 1 can (14.5 oz) |
| V-8 juice | 1 can (48 oz) |
| Chili powder | 2 tbsp |
| Ground cumin | 1 tbsp |
| Oregano | 1 tsp |
| Basil | 1 tsp |
| Bay leaves | 3 leaves |
| Kosher salt | 1 1/2 tsp |
| Black pepper | 1 1/2 tsp |
| Tabasco sauce | 1 tbsp |
| Balsamic vinegar | 1 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 408.3 kcal |
| Total Fat | 15.8 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 1951.9 mg |
| Total Carbohydrates | 55.1 g |
| Dietary Fiber | 14 g |
| Sugars | 12.2 g |
| Protein | 15.7 g |
Instructions
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Prepare the Beans: The night before you plan to make this chili, soak all the dried beans in a large bowl, covering them with several extra inches of water. Let them sit overnight. If you forget to soak them, no problem—just bring the beans to a boil for 2 minutes, then turn off the heat and let them stand for 1 hour.
-
Cook the Beans: After soaking, drain the beans, rinse them, and place them in a large pot. Add fresh water, if necessary, and bring the beans to a boil. Reduce the heat and simmer until the beans are tender, about 2–3 hours. Drain and let the beans cool.
-
Sauté the Vegetables: In a large stockpot, heat the olive oil over medium heat. Add the minced garlic, chopped onions, carrots, and green peppers, and sauté for about 10 minutes, until softened and aromatic.
-
Combine the Ingredients: Once the vegetables are softened, add the cooked beans, diced tomatoes, V-8 juice, cumin, chili powder, oregano, basil, and bay leaves to the pot. Stir well to combine all ingredients.
-
Simmer the Chili: Cover the stockpot and simmer the chili gently for about 1 hour, allowing the flavors to meld together.
-
Season the Chili: After simmering, taste the chili and adjust the seasoning as needed. Add kosher salt, black pepper, Tabasco sauce, and balsamic vinegar to enhance the depth of flavors. Stir well, and let the chili simmer for a few more minutes.
-
Serve and Enjoy: Serve your chili hot, garnished with any toppings you like, such as fresh cilantro, a dollop of sour cream, or shredded cheese. This chili pairs beautifully with cornbread or a simple green salad.
Tips & Variations
- Texture Adjustment: For a more soup-like chili, simply add extra V-8 juice and adjust the spices accordingly.
- Make Ahead: This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.
- Spice Level: Adjust the heat by adding more Tabasco or chili powder, or by including some chopped fresh jalapeños if you prefer a spicier chili.
This vegetarian chili is perfect for cozy winter nights or any time you want a hearty, healthy meal that’s packed with flavor and satisfying ingredients. Enjoy!
