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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: http://www.icancookthat.org/2013/01/tri-vegetarian-chili.html —I Can Cook That
- 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
- 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.
- Add the dried chili peppers in a small pot over medium heat and cover with water. Simmer for 10 minutes.
- Transfer the chilies to a food processor with ? cup of the cooking liquid and pulse. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened.
- Combine cumin, oregano, cinnamon and salt. Add to pot and stir for 30 seconds.
- Transfer to a slow cooker. Add pureed chilies, crushed tomatoes, beans, vegetable broth, and soy sauce. Stir to combine.
- For some added heat, add a teaspoon of your favorite hot sauce.
- Cover and cook on high for 3 to 4 hours. Season with salt and pepper if needed.
- Top with shredded cheese or sour cream, if desired.
- This recipe was entered in the contest for Your Best Spicy Recipe