Sarah's Award-Winning Vegetarian 4-Bean Chili

Name: Sarah's Award-Winning Vegetarian 4-Bean Chili recipe
Prep time: 25 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 tablespoon olive oil; 2 cups chopped onion; ½ medium green bell pepper, chopped; 3 cloves garlic, minced; 1 medium jalapeno pepper, seeded and chopped, or more to taste; 4 cups water, divided; 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained; 1 (15.5 ounce) can chickpeas, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (6 ounce) can Italian-style tomato paste; 2 cups vegetarian soy meat crumbles; 5 tablespoons chili powder; 2 tablespoons vegan Worcestershire sauce; 2 tablespoons white sugar; 1 tablespoon lemon juice; 1 ½ teaspoons ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried basil; ½ teaspoon dried oregano; ⅓ cup chopped fresh cilantro, or more to taste

by Chris Cole 1 year ago

0 (0)

30 minutes

344.3 kcal

59.9 g carbs

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Description

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Ingredients

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 ½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
⅓ cup chopped fresh cilantro, or more to taste

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
2. Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
3. Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
4. Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts

serving: 8 servings

calories: 344.3 kcal

carbohydrates: 59.9 g

protein: 17.6 g

saturated fat: 0.5 g

sodium: 1211.5 mg

fiber: 16.7 g

sugar: 11.4 g