PHRECIPE

Four-Bean Vegetarian Chili



Ingredients:

• 1 medium onion, chopped

• 2 cups bell pepper, diced (I used frozen pepper strips!)

• 1 can black beans

• 1 can red kidney beans

• 1 can great northern beans

• 1 can white kidney beans

• 2 cans fire roasted tomatoes

• 2 cups veggie broth (or water + bouillon cube)

• 2 tablespoons chili powder

• 2 teaspoons garlic powder

• 1.5 teaspoons ground cinnamon

• 1 teaspoon sea salt (more to taste)

Instructions

1. In a Dutch oven or heavy-bottomed pot, saute the chopped onion in a little bit of olive oil. While the onion cooks, chop your peppers. To save time, use a bag of frozen bell peppers and just dice the frozen pieces. A big time saver on busy weeknights, and good for using in something soft like soup.

2. Add the peppers and continue to cook until thawed (if frozen) and browned.

3. Rinse and drain all the beans, and then add to the pot. Add two cans of tomatoes too -- make sure you use fire roasted tomatoes with some sort of chili or heat. If you choose to sub in plain canned tomatoes, you'll want to increase the amounts of spices and add a little extra heat (jalapeno or cayenne).

4. Add the spices, salt, and veggie broth and give everything a good stir. Turn the heat to medium and let the chili simmer. At this point the chili is pretty much ready to eat, although the longer you let it simmer, the better (an hour really deepens the flavor).

5. Another option is to throw all of these ingredients into a crock pot and let it cook all day long. It's a very simple chili, but that's the whole point. Something easy you can throw into a pot and then walk away - come back, and dinner is served!

Source: The Daily Garnish

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