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Bob's Red Mill Restaurant Vegetarian Chili

Warm and mildly-spice vegetarian chili available every day in our restaurant. Lot's of protein and fiber! Gluten Free, High Fiber, Lactose Free, Low Fat, Soy Free, Vegan, Vegetarian.

  • 3-1/3 cups Anasazi Beans (rinse and soak overnight)
  • 1 can Tomato Juice (8.5oz can)
  • 3 Tbsp Onions diced
  • 3 Tbsp Green Bell Pepper diced
  • 1 can Stewed Tomatoes (14.5 ounce can)
  • 4 cans Green Chillis (4oz can) mild
  • 4 tsp Chili Powder
  • 4 tsp Garlic Powder
  • 4 tsp Onion Powder
  • 4 tsp Cumin
  • 1/2 tsp Chipotle Chili Powder
  • 1 tsp JalapeƱo Chili Peppers diced
  • 1 tsp Paprika
  • 4 tsp Cilantro (fresh)
  • 2 tsp Sea Salt (optional)


Step 1

Rinse the beans, place in a large soup pot and cover with water. Let soak overnight in the refrigerator.

Step 2

Drain the beans and return them to the soup pot. Add remaining ingredients and cook on medium-high heat until the beans are fully tender, about 2 hours. Season to taste with salt.

Makes approximately 2 quarts.

Servings: 8



Products Used in this Recipe

Grains Beans Seeds
Anasazi Beans

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Baking Aids
Sea Salt

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1 Review

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ButchieMae December 1, 2012
This chili has a good, balanced, spicy taste-not too hot or mild. It is definitely chili and not soup--it is relatively dry. I ended up having to add a small amount of water at the end to finish cooking the beans.
A small amount is very filling.

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