Vegetarian Chili

An image depicting the vegetarian chili recipe

Ingredients

  • 1/2 cup dry Great Northern beans
  • 1/2 cup dry Red Kidney beans
  • 1/2 cup dry
  • 1/2 cup dry Black beans
  • 1/2 cup dry Garbanzo beans
  • 1/2 cup olive oil
  • 3 tablespoons minced garlic
  • 2-1/2 cups diced onion
  • 2 cups diced carrot
  • 1 cup diced yellow pepper
  • 1 cup diced red sweet pepper
  • 1 cup diced green pepper
  • 3 cups canned diced tomato
  • 2 cups V-8 Juice
  • 1 cup vegetable stock or water
  • 1-1/2 tablespoons chili powder
  • 1-1/2 tablespoons Cumin
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 3 bay leaves
  • 2 tablespoons Kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons Tobasco sauce
  • 2 tablespoons Balsamic vinegar

Directions

  1. Place all beans in water and soak overnight. Place in large pot and boil until tender. Drain and cool.
  2. In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers for 10 minutes. Add vegetable stock, beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
  3. Cover and simmer gently for 1 hour.
  4. Season with salt, pepper, tobasco sauce and balsamic vinegar.