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Two-Tone Vegetarian Chili

Demonstrated by: Jane Inouye, Hawaiian Electric Company's Media Relations Coordinator.
Featured in A Bevy of Beans! on May 1, 1996.



Two-Tone Vegetarian Chili

  • 3/4 cup dried pinto beans
  • 3/4 cup dried black beans
  • 4 cups water
  • 1 large onion, chopped
  • 2 green peppers, chopped
  • 3 cloves garlic, chopped
  • 1/2 lb fresh mushrooms, quartered
  • 2 tablespoons chopped jalapeno pepper
  • 1 can (4 oz) chopped chiles
  • 1 can (2 1/4 oz) sliced black olives
  • 1 can (14 1/2 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 bottle (12 oz) non-alcoholic beer
  • 2 tablespoons molasses
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon black pepper
  • 2 tablespoons Cajun seasoning
  • 2 bay leaves
  • 2 tablespoons each of chopped fresh basil, parsley, oregano
  • Cooked rice or cornbread
  • Shredded jack or cheddar cheese


Sort and discard broken beans; rinse well. Soak beans in the 4 cups water for 4 hours or overnight. Drain and rinse beans. In a crockery cooker or saucepot, combine the beans, onion, green peppers, garlic, mushrooms, jalapeno pepper, chiles, olives, tomatoes, broth, beer, molasses, liquid smoke, black pepper, Cajun seasoning, and bay leaves. Simmer for 6 hours or until the beans are soft. Add basil, parsley, and oregano. Simmer for 30 more minutes. Serve over rice or with cornbread; top with cheese. Makes 8 servings.


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