I made a realization this weekend. Chili is so hearty that I really don’t realize if there is even meat in them. So why add it in?
With a bunch of different beans and peppers, you can still deliver an absolutely delicious chili that doesn’t even need meat! (I’m not knocking those that like meat in their chili, I just apparently prefer the vegetarian version)
Katherine Martinelli had a chili link up last week on her blog and I couldn’t stop thinking about chili. Her Three Bean Chili in particular looked so fantastic, I decided to make my own version of it below. It is based off of her recipe but I did make some changes, so to see the original recipe, check it out here.
This Tri Vegetarian Chili is aptly named. It uses three types of beans, three types of dried peppers, and three types of bell peppers.
Ingredients:
- 1 cup dried red kidney beans
- 1 cup dried great northern beans
- 1 cup dried black turtle beans
- 2 dried guajillo peppers
- 2 dried chipotle peppers
- 2 dried ancho chili peppers
- 1 green bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon low sodium soy sauce