FOUR BEAN VEGETARIAN CHILI
If you weren’t told you would never guess that this robust chili was meatless! So hearty and delicious you won’t miss the meat.
1 yellow pepper – seeded and cut into ½” squares
1 red pepper – seeded and cut into ½” squares
1 orange pepper – seeded and cut into ½” squares
2 fennel bulbs, remove the tops, core and finely chopped
2 c cooked red kidney beans
2 c cooked black beans
2 c cooked white beans
1-1/2 c green beans, trimmed and cut into ½” pieces
1 c sweet corn
16 oz whole canned tomatoes, drained and chopped (reserve juice)
2 large tomatoes peeled and chopped
1 tbsp extra virgin olive oil
1/4 tbsp cayenne pepper
1 tbsp coriander
1 tbsp cumin
2 tbsp chili powder
1 tsp oregano
Water or tomato juice as needed
Salt and freshly ground black pepper to taste
Shredded Monterey Jack cheese, yogurt and diced scallions for serving
Warm the olive oil and spices (cayenne pepper, coriander, cumin, chili powder and oregano) in a large heavy saucepan over medium heat for two minutes. Add the chopped peppers and fennel, stir and cook for 5 minutes stirring continuously. Stir in all the tomatoes, beans and corn, bring to the boil, then reduce the heat and simmer for 30 minutes adding water or tomato juice as needed. Season with salt and pepper. This is best left for 24 hours in the fridge after cooling to bring out all the flavors. I like to double up on the ingredients and freeze in small batches.
Serve garnished with the shredded Monterey Jack cheese, yogurt and diced scallions—just make sure you have enough, everyone always comes back for seconds!!