Houri’s Cozy Bean Chili (Vegetarian)

There’s nothing quite like a big pot of homemade chili simmering on the stove on a chilly day. Houri’s Cozy Bean Chili is my hearty vegetarian version, made with six varieties of beans, sweet corn, tomatoes, and a flavourful blend of seasonings.

I start by lightly sautéing onion and garlic in olive oil, then add the tomatoes, beans, corn, and seasonings. Refried beans give this chili its thick, hearty texture, while a touch of brown sugar balances the acidity of the tomatoes. Smoked paprika and Texas Roadhouse Steak Rub bring plenty of flavour to every spoonful.

This is an easy, filling, meatless chili that makes a generous pot for sharing with family and friends. Whether you’re serving it for a cozy weeknight dinner, preparing a meal for a crowd, or entering your next chili cook-off, this comforting bean chili is one to add to your recipe collection. Give my recipe a try!

INGREDIENTS:

• 1 large can of (796 mL) crushed tomatoes

• 1 can of Ro-Tel diced tomatoes and green chilies

• 1 can of tomato sauce

• 1 can of black beans, drained and rinsed

• 1 can of navy beans, drained and rinsed

• 1 can of pinto beans, drained and rinsed

• 1 can of black-eyed peas, drained and rinsed

• 1 can of red kidney beans, drained and rinsed

• 1 can of Romano beans, drained and rinsed

• 1 can of corn, drained

• 1 can of refried beans

• 1 onion, diced

• 3 garlic gloves, minced

• 2 tablespoons of brown sugar

• Texas Roadhouse Steak Rub, to taste

• Smoked paprika, to taste

• Olive oil, for sautéing

STEPS:

1. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and lightly fry until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add the crushed tomatoes, Ro-Tel, tomato sauce, and brown sugar. Stir to combine.

3. Add the drained and rinsed black beans, navy beans, pinto beans, black-eyed peas, kidney beans, and Romano beans, along with the corn.

4. Stir in the refried beans until incorporated into the tomato mixture. This helps thicken the chili and gives it a hearty consistency.

5. Season with Texas Roadhouse Steak Rub and smoked paprika, tasting as you go. Stir everything together.

6. Bring the chili to a gentle simmer, then reduce the heat to low. Cover partially and simmer for 45 minutes, stirring occasionally to prevent sticking.

7. If the chili becomes too thick, add a small splash of water. If it’s thinner than you’d like, simmer uncovered until it reaches your preferred consistency. I leave it on a slow simmer in my crockpot overnight.

8. Remove about one bowl of chili from the pot and carefully blend it until smooth using a hand blender. Stir the blended mixture back into the pot. This adds a rich, thick consistency while keeping the rest of the beans whole. Taste and adjust the seasoning before serving.

9. Bon appétit! Enjoy!

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