Thursday, February 19, 2015

Four Bean Vegetarian Chili



Since I'm on a chili kick this winter, I needed to find a meatless option for us for Fridays.  We usually give up meat on Fridays year round, but Lent started this week, so now it's officially no meat on those days.

And once again Pinterest didn't let me down.  So here is my take on the original recipe:


Four Bean Vegetarian Chili
(modified from Le Creme De La Crumb's Five Bean Vegetarian Chili) 

Ingredients

1 red, orange, yellow, OR green pepper (or mixture), diced
1 onion, diced
1 Tbsp. olive oil
1-1/2 tsp. garlic powder, divided
2 cups vegetable broth
2 (8 oz.) cans tomato sauce
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can cannellini or great Northern beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 Tbsp. chili powder
2-1/2 tsp. cumin
1 tsp. smoked paprika (regular paprika will work fine too)
1 tsp. salt

Directions

1.  Saute pepper and onion in olive oil in a Dutch oven on medium heat.  Once veggies are tender, add 1/2 tsp. garlic powder, and cook for 2 minutes, stirring frequently.

2.  Add broth, tomato sauce, and beans.  Bring to a boil.

3.  Stir in remaining spices, and reduce heat.  Simmer, uncovered, for 20-30 minutes.

4.  Serve with sour cream, green onions, cheese, corn bread, corn casserole, tortilla or corn chips, etc.  Enjoy!

Notes:  To freeze, complete #1.  Then, place the veggie mixture and remaining ingredients in a labelled freezer safe bag.  Seal and lay flat on a cookie sheet to freeze.




I have a tasty Cajun corn casserole that I make that goes perfectly with this chili.  It's our fave combo!

This chili is a perfect, hearty meal for Fridays during Lent...or on those days you forgot to thaw out some meat for dinner ;)



               


P.S.  Come back next week!  We're going to be posting a huge list of links to our favorite meatless recipes for every meal of the day.  It'll be a great round up of recipes to use for Fridays during Lent! 


Linking up with Thoughts for Thursday with Natalie and Annie, Jennifer, Shelly, Megin, Katie, Erin, and Marie for DIY Sunday Showcase, Capture Your Journey Wednesday with Amber, Jamie, Kerry, & Lucy for Pretty Pintastic Party, and Pin to Present with Anne

 

12 comments:

  1. Yum!!! Chili is so perfect for this time of year when it's so darn cold outside!!

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  2. Yum! I love a good chili recipe!

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  3. I love those big chunks of peppers and I've never tried black beans in chilly. Sounds like a delicious combo

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  4. Yum! I really like white beans in my chili. I've been drawn to more vegetarian meals lately and love how filling chili is without it. You almost don't even really need meat at all!

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  5. Sounds so yummy!!!! I love a good chili recipe. We're vegetarians and I agree that the secret to a good veggie chili is the variety of beans! Plus, some ground up dried mushrooms. Sounds weird, but so yummy!

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  6. I love the bean combination in this chili! Looks so hearty and yummy. :)

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  7. Yes! Negative temps here the last few weeks, so chili has been on repeat! -Jess

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  8. This is one of our family's favorites! -Jess

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  9. Even our kids like it...and our daughter is picky. Granted, we have to load it up with sour cream for her...but hey, she's eating vegetables so whatever. :) Hope you guys like it too! -Jess

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  10. It is very filling and sooooo delicious!!!! You should give it a try! -Jess

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  11. That is a great idea! We love mushrooms. I should try that in one of our next batches. Thanks for sharing! -Jess

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  12. It is so filling for being meatless...and everyone in our family likes it too. Double win! -Jess

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