• Vegetarian Chili with Three Beans

    Ingredients

    Yield: 4 quarts

    • Ingredients
      Amount
    • Olive oil
      ¼ cup
    • Onions, peeled and diced
      2 ea.
    • Red bell peppers, cored and diced
      2 ea.
    • Garlic, minced
      2 Tbsp.
    • Serrano peppers, stemmed and seeded, minced fine
      2 ea.
    • Zucchini, diced
      2 ea.
    • Corn kernels
      1 cup
    • Chili powder
      2 Tbsp.
    • Cumin
      2 tsp.
    • Salt
      1 tsp.
    • Cayenne
      ¼ tsp.
    • Coriander
      1 tsp.
    • Cocoa
      1 tsp.
    • Garlic powder
      1 tsp.
    • Tomato purée, canned
      14 oz.
    • Black beans
      2 cups
    • Pinto beans
      2 cups
    • Kidney beans
      2 cups
    • Vegetable stock
      3 cups
    • Red bell peppers, roasted, puréed
      1 cup
    • Tomatoes, roasted whole, puréed
      2 ea.
    • Soy sauce
      1 tsp.
    • Ground black pepper
      ½ tsp.
    • Cilantro, chopped
      ¼ cup

    Method

    1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
    2. Add the zucchini, and corn, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt, cayenne, coriander, and cocoa, and cook, stirring, until fragrant, about 30 seconds. Add the tomato purée and stir well.
    3. Add the drained and rinsed beans and vegetable stock, stir well, and bring to a boil. Add the roasted bell pepper and tomatoes; reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
    4. Remove from the heat and stir in the soy sauce, black pepper, and cilantro. Adjust the seasoning to taste.