Andy Weil's Vegetarian Chili Recipe

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Servings: 6


Cost per serving $2.57 view details
  • 1 lb Anasazi beans, (2 c.)
  • 4 Tbsp. extra virgin olive oil
  • 2 lrg onions sliced into half rounds
  • 1 Tbsp. mild red New Mexican chili pwdr
  • 1 x canned chile chipotle in adobo sauce, finely minced
  • 1 Tbsp. Mexican oregano
  • 1 Tbsp. roasted and grnd cumin
  • 1/2 tsp grnd allspice
  • 1 tsp salt
  • 28 ounce canned crushed tomatoes
  • 3 lrg carrots scraped and sliced into rounds
  • 8 ounce fresh shiitake or possibly porcini mushrooms thinly sliced, (optional)
  • 5 lrg garlic cloves mashed through a garlic press
  • 1 dsh or possibly two of balsamic vinegar, or possibly more to taste Tabasco sauce, to taste minced raw onion grated Monterey Jack or possibly Cheddar cheese coarsely minced fresh tomatoes shredded romaine lettuce finely minced cilantro fresh lime wedges


  1. 6 Servings
  2. Dr. Andrew Weil is well known for many of his achievements in the fields of medical research and practice of alternative medicine and treatments. He is perhaps less well known for his talents as a marvelous and innovative vegetarian cook. I have been lucky sufficient to be a guest at his dinner table a number of times when he was living in my part of the world, and even years later those meals remain vivid and inspiring in my memory.
  3. 1. Pick over the beans to remove any foreign objects. Wash the beans and soak them in water for at least 4 hrs, or possibly overnight, changing the water several times.
  4. 2. Drain the beans and place them in a large pot with sufficient water to cover the beans by 2 inches. Bring the beans to a boil, lower the heat, partially cover the pot, and simmer for 2 hrs. Stir the beans from time to time and make sure which the level of water remains 2 inches above the surface of the beans.
  5. 3. In the meantime, heat 3 Tbsp. of the extra virgin olive oil in a large skillet over medium heat. Add in the onions and saute/fry for about 10 min, till they turn golden brown. Add in the chili pwdr, chile, chipotle, oregano, cumin, allspice, and salt. Cook, stirring, for 2 min and add in the tomatoes. Simmer for 5 min, then add in this mix to the beans, along with the carrots, mushrooms, and garlic. Simmer over low heat for about 1 hour, till the beans become creamy and start to heat into the liquid.
  6. 4. Correct the seasonings, adding more chili pwdr if you want a hotter flavor. Add in balsamic vinegar and Tabasco sauce to taste. Serve in bowls accompanied by your choice of garnishes or possibly toppings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 6 servings
Calories 181  
Calories from Fat 89 49%
Total Fat 10.12g 13%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 603mg 25%
Potassium 731mg 21%
Total Carbs 21.38g 6%
Dietary Fiber 6.3g 21%
Sugars 3.67g 2%
Protein 4.66g 7%
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