This vegetarian chili is a quick and hearty meal, it comes together in under 30 minutes. The variety of beans, spices, and crushed tomatoes results 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: 0.5 Tablespoon Olive Oil 0.5 Large Onion 1 Medium Bell Peppers 1.5 Cloves Garlic 1.5 Cups Vegetable Stock 0.5 Tablespoon Salt & Freshly Ground Black Pepper 1 Tablespoon Ground Cumin 1 Tablespoon Smoked Paprika 0.5 Teaspoon Garlic Powder 1 Tablespoon Chipotle Chili Powder 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 14 Ounces Crushed Tomatoes 7.5 Ounces Canned Pinto Beans 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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