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Five Bean Vegetarian Chili is so thick and hearty, full of an assortment of beans and vegetables even your meat-eating friends won’t miss the meat.
We are having a few out-of-town guests visiting soon and add in the family and it makes for quite a large group to cook for. That’s when making big pots of soups or stews like my Oriental vegetable stew or a large batch of Potato Kale Hash comes in handy. However since this recipe of five bean vegetarian chili is the one that gets so many rave reviews it’s always seems to be on the menu plan for large gatherings.
I start by going to the dry bulk section at our local co-op and usually buying some of each of the following, black, pinto, kidney, cannellini, northern white beans, or whatever might be on sale. Buying at least a cup or more of each kind. Keeping dry beans on hand in your pantry makes it convenient to throw together a batch of this chili any time.
For those who are serving both vegetarian and non vegetarians, I like to brown up some organic ground turkey and season with the same spices in the chili and serve it on the side.
Put a big pot of brown rice on too and guests can choose to ladle their chili over it before garnishing their bowl.
Make it optional for guests to garnish their chili to their liking by providing side dishes of diced avocado, grated cheese, chopped cilantro, and sour cream. That way you keep your non dairy eating friends happy too.
Whether you’re having a house full of guests or not its nice to have a pot of this five bean vegetarian chili in the frig to use throughout the week when you don’t have time to cook or just don’t feel like it.
Ingredients
- 3-4 cups of dry beans cooked (see directions)
- 2 inch piece of kombu
- 2 Tbs olive oil
- 1 large onion chopped
- 3 cloves of garlic-minced
- 1 yam/sweet potato chopped
- 1 large red pepper chopped
- 1 large yellow pepper chopped
- 2 medium zucchini chopped
- 2 carrots sliced
- 1cup of corn, fresh or frozen (optional)
- serrano pepper chopped (optional)
- 1-2 Tbs of ground cumin
- 1/2 tsp chili powder
- 1 tsp oregano
- 1 cup black olives sliced (optional)
- 5 large chopped tomatoes- I use the whole tomato-some peel and seed it.
- 15oz can of Organic tomato sauce
- Optional sides
- Organic ground turkey cooked
- avocado diced
- cilanto chopped
- cheddar cheese grated
- fresh lime juice
Instructions
- Begin by soaking the 3-4 cups dry beans, and what I don’t use in the chili I freeze for future use. Soak the beans overnight. Rinse, cover with water and cook with 2 inch piece of kombu for about 1-1 1/2 hours or until done.
- When you can mash bean between your tongue and roof of your mouth it's done.
- Remove Kombu, and drain the beans.
- In large pot
- Saute onions and garlic in olive oil until tender.
- Add yam cook for 5 minutes.
- Add the peppers, zucchini, carrots and corn, cook till just tender.
- Add spices.
- Add olives,tomatoes, beans and tomato sauce.
- Reduce heat to simmer for about 30 minutes, longer if you like to enhance the flavors more.
- Garnish with cilantro, avocado.
Tags: avocado cilantro gluten free vegan
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