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Vegan Chili

Por Juan María A.


Saladmaster Titanium Pot 7 Qt


  • 3 onions chopped
  • 450 g diced tomatoes, not drained
  • 380 g beans/dried beans (black, red or pinto beans)
  • 150 g fresh or frozen maize
  • 1 green pepper chopped
  • 1 chili pepper, chopped (optional)
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder / red paprika (30 g)
  • 2 tablespoons ground cumin (30 g)
  • 1 teaspoon oregano (5 g)
  • 1/4 teaspoon cayenne pepper/ hot red paprika (1.25 g)
  • 250 ml of water
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Coriander
  • Tender spring onion (optional)


  • Soak beans/beans overnight in plenty of water
  • Add water to the 5 liter Saladmaster Titanium Pot, heat to boiling
  • Add the beans/beans, make sure the water is at least 5 cm above the beans/beans
  • Cook for 45 minutes in boiling water
  • While the beans/beans are cooked
  • Preheat the 7 liter Saladmaster Titanium Pot
  • Put a splash of olive oil in the pot when preheated
  • Keep the temperature and add the chopped onion and sauté along with the spices
  • When the onion begins to be transparent add the peppers and chopped garlic, sauté for 2 more minutes
  • Add tomatoes and stir well without lowering the temperature 1 minute
  • Add water (250 ml) and cooked beans
  • Bring to a boil and add corn when boiling
  • Cover the pot of 7 liters
  • When you hear the click, lower the temperature to the minimum
  • Cook for 15 minutes
  • Uncover and add salt and pepper to taste while stirring
  • Turn off heat and let stand a few minutes before serving
  • To serve, sprinkle with cilantro


  • It can be used as a main dish or accompany it with white rice
  • It is possible to add soft rolled spring onion