Description
This chili freezes fantastically. I make a large pot then put it on simmer and forget about it. If you want to retain the integrity of the chili toppings, just make sure to freeze the chili without the toppings.
[gallery ids="1758,1754,1759,1748,1757,1746,1750"]Ingredients
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- 3 Tbs canola oil
- 3 cups red onion, chopped
- 2 cups white onion, chopped
- 2 bay leaves
- 3 Tbs chili powder
- Salt to taste
- 1 tsp pepper
- 3 tsp cumin powder
- 2 tsp paprika
- 3 tsp ancho chili powder
- 2 tsp Mexican oregano
- 1 tsp guajillo chili powder
- 2 cups red bell pepper, chopped
- 2 Tbs garlic
- 1 can (15.5 ounce) black beans
- 1 can great northern
- 2 cans kidney beans
- 1 can cannellini beans
- 2 cans small red beans
- 32 ounces vegetable stock
- 5 ounce can chopped tomatoes
- 2 Tbs tomato paste
- Optional toppings: Plant-based cheddar cheese, plant based sour cream, fresh cilantro, sliced green onions, and fresh lime wedges.
Instructions
- In a large stock pot or dutch oven, heat the canola oil over medium heat. Add the chopped onions and cover. Cook for about 10 minutes, stirring occasionally. Uncover and add the spices and stir well to incorporate. Cook for 2-3 minutes. Then add the bell peppers. Cook for another 5-8 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes.
- Strain and rinse the beans in a colander. Add the beans, tomatoes, stock, and tomato paste. Season with salt and pepper to taste.
- Bring to a slow boil then lower to a simmer and cook for 30 minutes to one hour, stirring occasionally.
- I like to serve this with plant-based cheddar cheese, plant based sour cream, fresh cilantro, sliced green onions, and fresh lime wedges. Enjoy with some Ritz crackers or cornbread on the side.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: American
Keywords: Chili, Vegan, Vegetarian