This vegetarian chili is a quick and hearty meal, it comes together in under 30 minutes. The variety of beans, spices and crushed tomatoes result in a bold and distinctive flavor. Serve with steamed rice, topped with sour cream, shredded cheese and diced scallions. Smart Recipes, Mexican,Vegetarian Recipes, Other Recipes, Recipes Other Mexican,Vegetarian Five-Bean Vegetarian Chili Five-Bean Vegetarian Chili Recipe | PT30M Serves 4 Ingredients: 1 Medium Bell Peppers 0.5 Large Onion 1.5 Cloves Garlic 1.5 Cups Vegetable Stock 14 Ounces Crushed Tomatoes 7.5 Ounces Canned Black Beans 7.5 Ounces Canned Cannellini Beans 7.5 Ounces Canned Great Northern Beans 7.5 Ounces Canned Red Kidney Beans 7.5 Ounces Canned Pinto Beans 1 Tablespoon Ground Cumin 0.5 Teaspoon Garlic Powder 1 Tablespoon Smoked Paprika 1 Tablespoon Chipotle Chili Powder 0.5 Tablespoon Salt & Freshly Ground Black Pepper 0.5 Tablespoon Olive Oil Heat olive oil in a large dutch oven, and saute the diced onion and bell peppers until they just start to soften. Stir in the garlic and saute for another 5 minutes. Season the vegetables with the salt, black pepper, cumin, paprika, garlic powder and chili powder and stir to combine. Stir in the beans, crushed tomatoes and beans. Bring to a boil, and reduce to a simmer for 30, stirring occasionally. Serve with a healthy dollop of sour cream, shredded cheese, and fresh salsa if desired.

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