Skip to main content

Originally published January 23, 2014 at 7:00 PM | Page modified January 24, 2014 at 2:51 PM

  • Share:
  • Comments (0)
  • Print

Super Bowl recipe: Sam’s Vegetarian Bean Chili

A meatless chili recipe from The Seattle Times archive.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >


Serves 6

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 poblano chili, seeded and chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chilies

4½ teaspoons chili powder

2 teaspoons ground cumin

2 cans (15.5 ounces each) kidney beans, rinsed and drained

2 cans (15.5 ounces each) pinto beans, rinsed and drained

1 can (28 ounces) diced tomatoes

2 cups water

1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about four minutes. Stir in green chilies, chili powder and cumin and cook three minutes. Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high heat. Reduce heat and simmer until vegetables are tender and chili is thickened, about 20 to 30 minutes. Season to taste with salt.

2. Topping ideas: sour cream, fresh cilantro leaves, lime wedges, grated Monterey Jack and chopped red onion.

— From The Seattle Times archives, 2011

News where, when and how you want it

Email Icon

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►