SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI

Sarah's Award-Winning Vegetarian 4-Bean Chili image

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Provided by sarahamidon

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 ½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
⅓ cup chopped fresh cilantro, or more to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g