The best vegetarian bean chili from The Food Lab: Better Home Cooking Through Science (page 265) by J. Kenji López-Alt

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Notes about this recipe

  • jessica_8s3n6x on December 30, 2025

    Nice flavor, used dried beans I had cooked. Froze great!

  • joeljkp on October 31, 2021

    Really great vegetarian chili with good depth of flavor - primarily chile, with a bit of tomato. Not too spicy. Relies on separately-prepared chile paste, but that is pretty simple and can be made in large batches and frozen. Using pre-made chile paste, this recipe takes about 2 hr, or half the time of similar recipes from Cook's Illustrated.

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