Prep 10 mins
Cook 30 mins
Tasty, fibre-rich, cold-weather food.
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1⁄2 cup chopped yellow pepper
- 1⁄2 cup chopped green pepper
- 2 cloves garlic, minced
- 2 tablespoons maple syrup or 1 tablespoon brown sugar
- 1 1⁄2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 (450 g) cans stewed tomatoes, undrained
- 2 (450 g) cans black beans, drained and rinsed
- 1 (450 g) can kidney beans, drained and rinsed
- 1 (450 g) can pinto beans, drained and rinsed
- Heat the oil in a Dutch oven over medium-high heat.
- Add onion, bell peppers and garlic.
- Saute 5 minutes or until tender.
- Add sugar and remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Makes 8x1-cup servings.
I am giving this recipe 4 stars, because, although I think it is good, it is not stupendous. I made this recipe directly as written. But, this could be a very good low-budget recipe. You could use 2 green peppers and pre-cooked dry beans. You could also add other veggies to this recipe such as corn, or shredded carrots. We live in NM, and they make these things called "Frito Pies" here. So, I served this chili over a "bed" of fritos for my kids. I topped the adult's version with shredded cheese and sour cream.
Wonderful Chili, I've been looking for a vegetarian recipe and here's my keeper! The only thing I found was that there was just not enough liquid in the pot, so I added some water and then thickened it up with corn starch.
This maybe one of the best vegetarian chili's I have ever had. It had a great smokey flavor to it. Gay made it for me when I was at her house. She made a meat version for the rest of the group.