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.
Prep Time: 60 minutes