Four Bean Vegetarian Chili

by Sue Taggart

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.

Serves 6:

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!!

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