Name: Sarah's Award-Winning Vegetarian 4-Bean Chili
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 2 cups chopped onion; 0.5 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; 1.5 teaspoons ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried basil; 0.5 teaspoon dried oregano; 0.33333334326744 cup chopped fresh cilantro, or more to taste

Sarah's Award-Winning Vegetarian 4-Bean Chili

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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®.

Recipe by sarahamidon

Published on November 16, 2011

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

344	Calories
5g	Fat
60g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 344
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	3%
Sodium 1212mg	53%
Total Carbohydrate 60g	22%
Dietary Fiber 17g	60%
Total Sugars 11g
Protein 18g
Vitamin C 24mg	118%
Calcium 121mg	9%
Iron 5mg	30%
Potassium 758mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.