Vegetarian Chunky Chili

If you are entertaining mixed palettes, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans and lentils to provide that ‘full’ feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired.  The lack of dairy or meat in this chili makes it a perfect meal during a Daniel Fast or Lent.

½ cup dry kidney beans, soaked overnight
½ cup dry white beans, soaked overnight
½ cup dry brown lentils, soaked overnight

6 cups chopped fresh tomatoes (seeded and peeled)
1 cup chopped fresh mushrooms
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup fresh green beans
½ cup chopped celery
¼ onion, chopped
¼ red onion, chopped

6 cups water
Kosher or sea salt to taste (start with about ½ tsp)
Fresh ground black pepper to taste (start with about ½ tsp)
Onion powder to taste  (start with about ½ tsp)
Garlic powder to taste (start with about ½ tsp)
Chili powder to taste (start with about 1 tsp)

Sharp knife and cutting board
measuring cups/spoons
Large pot for cooking the chili

Soak the beans overnight.  (You can soak them in the same container.)  If you don’t have the time to soak them overnight, put them in a pot, cover them with 2 inches of water, and bring to a boil.  Boil for two minutes, remove from heat, and cover.  Let sit for 1 hour.

After the beans soak, drain them and rinse them off.

Chop your veggies.

Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down. Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, and onions. Season with salt, pepper, onion powder, garlic powder and chili powder to taste and simmer for 2 to 3 hours, or until desired consistency is reached.

10-12 servings

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Very low in saturated fat No cholesterol Very high in dietary fiber High in iron High in manganese High in magnesium High in phosphorus High in potassium High in vitamin A Very high in vitamin C
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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