Tags
Chili, Healthy Eating, Healthy Recipe, High Fiber, Multi-Bean Chili, Multi-Bean Recipe, Recipe, Vegan, Vegetarian, Vegetarian Chili
If using dried beans, plan on soaking the beans overnight and allow about two hours to cook the beans. I used a blend of beans that also included lentils and peas.
1/4 cup olive oil
1 large onion, chopped
1 red bell pepper, diced
6 cloves garlic, minced
1 1/2 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 1/2 cups water
6 cups cooked beans, lentils and peas
1 (14.5 oz) can diced tomatoes
Heat oil in a large soup pot. Add onion, red bell pepper and garlic. Saute until the vegetables are soft. Add the chili powder, oregano, cumin and salt; stir over heat for 2 minutes. Stir in the water, cooked beans and tomatoes. Bring to a boil, reduce heat and simmer, stirring occasionally, until the chili thickens and the flavors blend, about 30 minutes.
Makes 8-10 servings.