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