Whip up a batch of this 5 Bean Vegetarian Chili for your next gathering. Great for football watch parties, chilly fall days and weeknights alike.
Course Main Course
Cuisine American
Keyword vegetarian chili
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Author Meg's Everyday Indulgence
Ingredients
1Tbsp.olive oil
1 mediumonion, chopped
3clovesgarlic, minced
1tsp.kosher salt
2Tbsp.chili powder
1Tbsp.cumin
2tsp.dried oregano
128 oz. cancrushed tomatoes
4cupsvegetable stock
115.5 oz. cangreat northern beans, drained and rinsed
115.5 oz. canpinto beans, drained and rinsed
115.5 oz. canblack beans, drained and rinsed
115.5 oz. cankidney beans, drained and rinsed
115.5 oz. cancannellini beans, drained and rinsed
3Tbsp.cornmeal
Instructions
Heat a heavy bottom pot over medium low heat. Add olive oil and onion. Saute 2 to 3 minutes, until soft and translucent. Add garlic and salt and cook another minute. Stir in chili powder, cumin, oregano, crushed tomatoes and vegetable stock. Bump up heat to medium and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
Stir in beans and cornmeal. Cook another 10 to 15 minutes, until beans are heated through and chili has thickened.