This vegetarian chili, like most dishes that use a complex blend of spices, is best served the next day, after the flavors fully develop.
Recipes
Three-Bean Vegetarian Chili
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Ready In 1 hour & 10 minutes
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Serves 4
Ingredients
- 2/3 Cup Poblano Pepper
- 1/4 Cup Onion
- 1/4 Cup Celery
- 1 Clove Garlic
- 1 Cup Canned Black Eyed Peas
- 2/3 Cup Canned Chick Peas
- 1/2 Cup Canned Great Northern Beans
- 1 Tablespoon Olive Oil
- 2 Cups UltraBroth or organic vegetable broth
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Fresh Parsley
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Fresh Thyme
- 1/8 Cayenne Pepper
- 1/4 Teaspoon Sea Salt
Preparation
- Dice peppers, onions, and celery. Mince garlic. Drain and rinse beans.
- In a stock pot, heat oil over medium heat. Sauté onion, peppers, garlic, and celery for 5–7 minutes.
- Add vegetable broth, beans, and all herbs and spices. Cover. Simmer for approximately 1 hour or until beans are tender and liquid thickens slightly.
- Remove from heat and chill.