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 | CHEFBear.net PT30M Serves 4 1/2 Tablespoon Olive Oil 1/2 Large Onion 1 Medium Bell Peppers 1 1/2 Cloves Garlic 1 1/2 Cups Vegetable Stock 1/2 Tablespoon Salt & Freshly Ground Black Pepper 1 Tablespoon Ground Cumin 1 Tablespoon Smoked Paprika 1/2 Teaspoon Garlic Powder 1 Tablespoon Chipotle Chili Powder 7 1/2 Ounces Canned Black Beans 7 1/2 Ounces Canned Cannellini Beans 7 1/2 Ounces Canned Great Northern Beans 7 1/2 Ounces Canned Red Kidney Beans 14 Ounces Crushed Tomatoes 7 1/2 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.

Five-Bean Vegetarian Chili

Five-Bean Vegetarian Chili Recipe


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.

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Recipe Information

Flavor Profile

Mexican,Vegetarian

Protein

Other

Category

Main Dishes

Serves

4

Total Time

30 Minutes

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Ingredients

      • 1/2 Tablespoon Olive Oil
      • 1/2 Large Onion (Diced)
      • 1 Medium Bell Peppers (Seeded & Diced)
      • 1 1/2 Cloves Garlic (Minced)
      • 1 1/2 Cups Vegetable Stock
      • 1/2 Tablespoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 1 Tablespoon Ground Cumin
      • 1 Tablespoon Smoked Paprika
      • 1/2 Teaspoon Garlic Powder
      • 1 Tablespoon Chipotle Chili Powder
      • 7 1/2 Ounces Canned Black Beans (Drained & Rinsed)
      • 7 1/2 Ounces Canned Cannellini Beans (Drained & Rinsed)
      • 7 1/2 Ounces Canned Great Northern Beans (Drained & Rinsed)
      • 7 1/2 Ounces Canned Red Kidney Beans (Drained & Rinsed)
      • 14 Ounces Crushed Tomatoes
      • 7 1/2 Ounces Canned Pinto Beans (Drained & Rinsed)

Directions

  1. 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.
  2. 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.
  3. 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.



Nutrition & Cost Facts

Calories

327.0 kcal

Carbs

58.0 g

Fat

3.0 g

Protein

18.0 g

Cost Per Serving

$1.76

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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