13 Bean Veggie Chili: This one-pot chili starts with load of Bob's Red Mill 13 Bean soup mix and then adds some sweet potatoes and other simple ingredients for a warming and delicious bowl of vegetarian chili. I like to top mine with a handful of grated cheese, pickled jalapenos, and chives! #sponsored | macheesmo.com
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13 Bean Veggie Chili

This post is sponsored by Bob’s Red Mill. They make a huge range of quality products including the 13 Bean Soup Mix I used for this post. Check them out on Facebook and follow them on Twitter for lots of fun recipe ideas. For a limited time, you can snag a $1 off coupon for their products!

It’s that time of year (winter/sports time) where I’m pretty much always craving a large pot of something warming and delicious.

Sometimes that includes something meaty, but in the case of this 13 bean chili, the meat isn’t missed! Because of the huge variety of beans in the chili, the textures, flavors, and colors are really awesome.

Not to start some sort of bean-count cold war here, but 13 is a lot and, most importantly, they all do something nice to the final chili. They aren’t there just to up the bean count!

If you’re like me, something healthy to battle the cold and dark nights is very wanted right now. This is IT.

13 Bean Veggie Chili: This one-pot chili starts with load of Bob's Red Mill 13 Bean soup mix and then adds some sweet potatoes and other simple ingredients for a warming and delicious bowl of vegetarian chili. I like to top mine with a handful of grated cheese, pickled jalapenos, and chives! #sponsored | macheesmo.com

13 Bean Chili

Just a moment please...

Yield
Serves 4-6.
Prep Time
Total Time

This vegetarian chili is made in one pot and includes sweet potatoes and loads of spices. It’s a perfect vegetarian meal for the winter!

Ingredients

2 cups 13 Bean Soup Mix (soaked overnight and simmered 90 minutes)
3 tablespoons olive oil
1 medium sweet potato, peeled and diced (about 1 cup)
1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
1 (28-oz) can diced tomatoes
1 qt. vegetable stock
Salt and pepper

Toppings:

Grated cheese
Pickled jalapenos
Chives
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Directions

1) Soak two cups of beans overnight in cold water. If you’re a bad planner, you can quick soak them for 90 minutes in steaming water. But it’s best to gently soak them in cold water overnight.

2) Bring a large pot of water to a simmer (no salt) and add soaked beans. Turn heat down so water is barely at a simmer. Simmer beans for 75-90 minutes until they are tender.

3) Drain beans and set aside.

4) In a sturdy pot, add olive over medium heat. Add diced sweet potato, onion, and red pepper. Cook for about 8 minutes until veggies soften. Season with salt and pepper.

5) Add garlic, chili powder, cumin, and paprika to the pot and stir. Cook for 30 seconds.

6) Add diced tomatoes and vegetable stock and bring chili to a slight simmer. Turn heat down to low again and let simmer for 10-15 minutes, stirring occasionally.

7) Add beans back into chili and season chili with salt and pepper to taste. Keep chili warm until you serve it.

Serve chili topped with grated cheese, pickled jalapenos, and chopped chives!

13 Bean Chili

The Legumes in Question

Here are all the beans in this beauty of a mix: navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney beans, black-eyed peas,yellow split peas, green split peas, and lentils.

If you’re more of a visual person:

Bob's Red Mill 13 Bean Soup Mix

Love the colors!

Of course, the thing about using dried beans is that you have to soak them before you can cook them. This is dumb simple, but requires some planning.

The best way to soak these beans is to cover them with cold water overnight. That will gently rehydrate them which is the best way to do it.

If you’re in a rush, you can quick soak the beans by covering them in steaming water for about 60-90 minutes.

Once the beans are soaked, drain them from the soaking water and simmer them in a large pot of water over low heat for 75-90 minutes until they are tender.

After you drain the beans, some might look a bit on the mushy side. THAT’S OKAY. The cool part is that those will sort of blend into the chili and thicken it nicely while the hearty beans will give it good texture.

This was my colander of soaked and simmered beans!

13 Bean Chili

After a soak and a simmer

While I love this soup mix because it gives you such a variety of beans, you can use any mix of dried beans to make this chili. For this recipe, I’m not really on board with using canned beans though. The dried beans have a much nicer texture and the finished texture is much better. Canned beans absolutely have their place in the kitchen. I’m not sure I would use them for this recipe.

Making the Chili

Once your beans are simmered, this chili comes together pretty quickly. I chopped up an onion, a red pepper, and a small sweet potato. The sweet potato gives the chili some nice color and a little sweetness which goes well with the spices. Don’t skip it!

13 Bean Chili veg.

Extra veg.

Add some olive oil to a large pot over medium heat. Add the onions, peppers, and sweet potatoes. Cook them for about 8 minutes, stirring regularly, until they soften.

Then add the garlic and all the spices plus a pinch of salt and pepper. Now we are talking chili!

13 bean chili spices

Loads of spices!

Stir that all together for 30 seconds and then add the diced tomatoes and vegetable stock. Bring this mix to a simmer and let it simmer for 10-15 minutes to combine flavors and finish cooking the sweet potatoes.

13 Bean chili simmering

Simmer simmer.

Finally, add back in the beans and stir to combine. Waiting until the end to add the beans back in will keep them from getting too tender.

Season the chili with salt and pepper and you’re ready to go.

13 Bean chili.

This will smell amazing.

You could serve this with any toppings that you want. Personally, I like some grated cheese, a few pickled jalapeños and some diced chives.

This is pretty hard to beat when there’s snow on the ground and/or football on TV.

13 Bean Veggie Chili: This one-pot chili starts with load of Bob's Red Mill 13 Bean soup mix and then adds some sweet potatoes and other simple ingredients for a warming and delicious bowl of vegetarian chili. I like to top mine with a handful of grated cheese, pickled jalapenos, and chives! #sponsored | macheesmo.com

13 Bean Veggie Chili: This one-pot chili starts with load of Bob's Red Mill 13 Bean soup mix and then adds some sweet potatoes and other simple ingredients for a warming and delicious bowl of vegetarian chili. I like to top mine with a handful of grated cheese, pickled jalapenos, and chives! #sponsored | macheesmo.com

11 comments on “13 Bean Veggie Chili

    1. Hey Rachel, I don’t calculate nutrition stuff for my recipes. I’m a one man shop and it would be too much work… and it’s just not something that I track. That said, there are a bunch of online calculators that allow you to just plug in nutrition info. I like the one at my fitness pal: http://www.myfitnesspal.com/recipe/calculator Hope that helps!

  1. This recipe worked out great! I tossed everything into a crock pot and let it cook on high for 3.5 hours. It turned out delicious!

    1. Did you sautéed the sweet potato, red pepper, garlic and onion before you out it in the crockpot?

  2. My grandma used to make this but she used hamburger. A great idea that she had was she took her glass bowls and froze several of them with the chili inside. Then ran warm water over the back of the bowl and then put the pre-made frozen chili on to Saran Wrap and wrapped them up individually. She then put them all in the freezer individually wrapped in the Saran Wrap and whenever you wanted a bowl of chili you would go to the freezer and take one of these out and put it into a bowl that was the same shape and microwave it. She did this with all different types of similar dishes so that she wouldn’t have to repeatedly cook this dish and it could last for a very long time.

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