Mexican Baked Beans (Chili) is a delicious vegetarian Chili recipe from the Golden Temple Conscious Cookery of Washington D.C. No meat but you do have lots of flavor and cheese! Beans are a great source of iron and B vitamins. Remember to always soak your beans. It get’s rid of complex sugars that causes gas and it makes cooking the beans faster which saves you money.
I will give you the original recipe and then tell you the modifications I made for mine, which was a success! No left overs!
- 2 cups kidney beans, soaked overnight in 6 cups water
- 1 medium yellow onion, chopped
- 1 bell pepper, chopped
- 1 clove garlic, minced
- 3 tablespoons butter
- 1 teaspoon sea salt
- 4 teaspoons chili powder
- 1 pound canned whole or fresh peeled tomatoes
- 1/2 cup catsup
- Corn chips
- 1/2 cup shredded jack cheese
- Cook beans in fresh water until tender, about 2 hours (less time if you using pressure cooker). Drain.
- Sauté onion, bell pepper and garlic in butter.
- Add salt, chili powder, tomatoes and catsup. Simmer until thick.
- Mix with beans and turn into shallow baking dish.
- Sprinkle with grated cheese.
- Bake at 350° F /180° C for 30 minutes.
- Take it our of the oven and line edge with chips to serve.
Enjoy Mexican Baked Beans with more chips and your favorite hot sauce if you would like.
My variation: I used 1 cup pinto beans and 1 cup kidney beans just to add more flavor and variety. I also did not have bell peppers so I added some mushrooms instead. To add some texture (crunch) to it, as well as extra protein I also added some chopped walnuts (about 1/4 cup). You can really get creative with chili!
From "The Golden Temple Vegetarian Cookbook"by Yogi Bhajan