Mexican · soup

3 Bean Vegetarian Chili

3 Bean Vegetarian Chili reads allium 4.2, sourness 4.2 and umami 4.2 on Palate's 0–10 flavor X-ray — a Mexican soup, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Allium 4.2 · Sourness 4.2 · Umami 4.2 · Fruity 3.5 · Earthy 3.2 · Sweetness 2.9 · Salinity 2.8 · Richness 2.5 · Herbaceous 2.2 · Heat 1.6 · Citrus 1.4 · Nutty 1.4 · Bitterness 1.2 · Warm Spice 0.8

What's in it (9)

Time & effort: about 50 min (20 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 138.2 kcal, 7.5 g protein, 2.7 g fat, 21.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

  1. If you use dry beans, you prepare those following what the bag says; soak and boil.
  2. Or you can use canned.
  3. Add tomato sauce.
  4. Stir, let heat up on medium flame.
  5. Season to taste.
  6. It's better the next day, or with nutritional yeast added for flavor, sour cream (tofutti vegan sour cream is my fave), however you like.

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Keep reading: what allium, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.