Tri-Vegetarian Chili

By • September 2, 2013 0 Comments

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Author Notes: Three types of beans, bell peppers, and dried peppers are used to make such a hearty chili, you won't even miss the meat! For step by step photos, go to: Can Cook That


Serves 4-6

  • 1 cup dried red kidney beans
  • 1 cup dried great northern beans
  • 1 cup dried black turtle beans
  • 2 dried guajillo peppers
  • 2 dried chipotle peppers
  • 2 dried ancho chili peppers
  • 1 green bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon powdered cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 28-oz can crushed tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon hot sauce, optional
  1. The night before, add all the dried beans to a large bowl and cover with cold water. Allow to soak overnight. Drain the beans and set aside.
  2. Add the dried chili peppers in a small pot over medium heat and cover with water. Simmer for 10 minutes.
  3. Transfer the chilies to a food processor with ? cup of the cooking liquid and pulse. Set aside.
  4. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened.
  5. Combine cumin, oregano, cinnamon and salt. Add to pot and stir for 30 seconds.
  6. Transfer to a slow cooker. Add pureed chilies, crushed tomatoes, beans, vegetable broth, and soy sauce. Stir to combine.
  7. For some added heat, add a teaspoon of your favorite hot sauce.
  8. Cover and cook on high for 3 to 4 hours. Season with salt and pepper if needed.
  9. Top with shredded cheese or sour cream, if desired.

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