Vegetarian Three-Bean Chili
Servings 8
Equipment
- Large Dutch oven
Ingredients
Chili:
- 1 tbsp olive oil
- 1 medium onion diced
- 1 stalk of celery diced
- 1 carrot diced
- ½ red yellow, or orange bell pepper, diced
- ½ jalapeno diced (optional)
- 6 cloves of garlic chopped
- 2-3 tbsp chili powder to taste
- 2 tsp cumin powder
- 1 tsp coriander
- 1 tsp garlic powder
- ½ tsp oregano
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- 2 (16-oz) cans diced tomatoes
- 1 (16-oz) kidney or black beans
- 1 (16-oz) can of chili or pinto beans
- 1 (16-oz) can of white beans or white cannelloni beans
- 1 (15-oz) can of tomato sauce
- 1 (7-oz) can of whole green chiles, diced
- 1 bay leaf
- Pinch of sugar to taste, if needed
Topping Ideas:
- Cheddar cheese shredded
- Green onion diced
- White onion diced
- Cilantro chopped
- Sour cream
- Hot sauce
- Saltine Crackers
- Tortilla chips
Instructions
- Heat olive oil in a Dutch oven over medium heat, and add onion, celery, carrot, bell pepper, and jalapeno. Cook, stirring frequently, for about 4-5 minutes.
- Add garlic, chili powder, cumin, coriander, garlic powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook for 60 seconds, stirring constantly.
- Add the tomatoes, beans, tomato sauce, green chiles, and bay leaf.
- Cook covered on low heat on the stove, or on low in your slow-cooker, or at 250 degrees in the oven.
- Cook 4-5 hours, stirring occasionally, if possible.
- Taste before serving and re-season if needed. Remove the bay leaf before serving.
- Ladle into bowls and top with desired toppings. Enjoy.