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Camellia Brand

Vegetarian Pinto Bean Chili

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  • 1 lb Camellia Pinto Beans
  • 7 cups water
  • 1 tsp corn oil
  • 3 bay leaves
  • 1 tsp black pepper
  • 1/2 medium yellow onion, chopped
  • 1.25 oz original chili seasoning mix
  • 8 oz tomato sauce
  • 1 can (14.5 oz) tomatoes, diced, no salt
  • 1 tbs garlic powder
  • 1 tsp salt


  • Add first six ingredient in a large stock pot.
  • Bring to boil.
  • Reduce heat to simmer. Cook for 45 minutes.
  • Drain water (reserving about 1 cup in pot).
  • Remove bay leaves.
  • Stir in remaining ingredients. Heat on medium for five minutes.
  • Garnish with jalapeno, sour cream and/or shredded cheddar cheese
  • Serve with crackers or cornbread.

Rekaya Gibson is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.