Sarah's Award-Winning Vegetarian 4-Bean Chili

Sarah's Award-Winning Vegetarian 4-Bean Chili

by Chris Cole 6 months ago
0 (0)
30 minutes
344.3 kcal
59.9 g carbs
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. 1. Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
  2. 2. Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
  3. 3. Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
  4. 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