Makini’s Warming Winter Chili


  • 1 onion chopped
  •  1 small green bell pepper chopped
  • 2 garlic cloves minced
  • ½ cup vegetable oil
  • 3 (16-ounce) cans beans, rinsed and drained I like to use red beans and chickpeas and pinto beans
  • 1 cup textured vegetable protein Bob’s red mill is a good brand
  • 1 15 oz can tomato sauce
  • 1 28 oz can whole tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon ground cumin
  • 2 teaspoons dry oregano
  • 1 tablespoon chopped cilantro reserved


  • Add vegetable oil to a large pot over medium heat.
  • Add the chopped onions, peppers and cook till soft.
  • Add the garlic near the end.
  • Add textured vegetable protein (like Bob Red Mill) and continue cooking.
  • Stir in beans and remaining ingredients
  • Simmer on low for about an hour until the beans split and the chili is as thick as you like it.
  • Serve with cilantro, avocado, or coconut cream.

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