Five Bean Vegetarian Chili Recipe

  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 chipotle chilies, drained and finely chopped
  • 2 oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 can crushed tomatoes (28 ounce can)
  • 1 can Black Beans, drained (16 ounce can)
  • 1 can garbanzo beans, drained (16 ounce can)
  • 1 can red kidney beans, drained (16 ounce can)
  • 1 can white kidney beans, drained (16 ounce can)
  • 1 can cannellini or butter beans, drained (16 ounce can)
  • 1 can vegetable broth (14 ounce can)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon red pepper flakes
  • Freshly ground black pepper
Heat the oil in a dutch oven over medium-high heat; add the celery, onion and bell pepper. Cook, stirring, until the vegetables soften, about 3 minute.

Add the garlic and cook, stirring, 1 minute.

Stir in the chipotle chilies and sun-dried tomatoes. Add the crushed tomatoes, black beans, garbanzo beans, red kidney beans, white kidney beans, cannellini beans, vegetable broth, 2 cups water, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste. Heat the chili to a boil over medium-high heat.

Reduce the heat to a simmer. Cover the pot; cook the chili, stirring occasionally, for 20 minutes.

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