Three Bean Veggie Chili
1/2 red bell pepper, chopped small
1/2 yellow bell pepper, chopped small
1 small white onion, chopped small
1 jalapeño or chili pepper
1-2 stalks celery, sliced small
2 cloves garlic, minced
olive oil, as needed
1 (14 ounce) can corn, drained
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can pinto beans, undrained
1 (14 ounce) can black beans, undrained
1 (14 ounce) can red kidney beans, undrained
1 1/2 tablespoons chili powder
1 tablespoon vegan worcestershire sauce (or Bragg's Aminos), optional
1 teaspoon salt
1 teaspoon dried cilantro
1 teaspoon cumin
dash hot sauce (I use Sriracha)
black pepper, to taste
1. In large pot, saute all veggies excluding garlic in olive oil until the onions start to look transparent.
2. Add garlic and saute together for about 1 minute or until the garlic becomes fragrant.
3. Add all remaining ingredients and let simmer on the stove for 1 hour, stirring regularly.
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
This was great! I accidentally made mine a bit too hot, but it was still delicious. This will definitely be my go-to chili recipe from now on. Thanks!!
We loved this! I made a couple of adjustments (used half ground chipotle chili powder and half regular chili powder), an orange bell pepper (rather than half yellow/half red), and much more than a dash of sriracha. It was a good, stick-to-your-ribs kind of chili with just the right amount of heat. Paired with cornbread, it was perfect.
I was skeptical about using celery in this, but it was so AMAZING! I also added some chopped carrot (mostly to get it out of my fridge haha) and I didn't have dried cilantro. So, I used fresh and added fresh parsley too. SOOO GOOD! Thank you!
Delicious! I used fresh tomatoes, threw in some carrots, and had no worcestershire but that doesn't make too much of a difference.
Easy and awesome. Now I have a giant vat of it, though so I'll have to have some people over for dinner...