A chili recipe doesn’t necessarily mean a dish made out of meat. We bring you the tastiest vegetarian chili recipe, that will captivate even the meat lovers. This three-bean chili recipe is a vegetarian delight that will give you a whole new and very original perspective of chili. Get ready to surprise your guests!
Pinto beans, cannellini beans and red kidney beans.
- 2 red bell peppers.
- 3 tablespoons of extra-virgin olive oil.
- 1 cup of chopped onions.
- 2 teaspoons of ground cumin.
- 1 teaspoon of crushed red pepper.
- 1 teaspoon of paprika.
- 1/4 teaspoon of salt.
- 4 garlic cloves thinly sliced.
- 2 cups of organic vegetable broth.
- 1 and 1/2 cups of cubed peeled butternut squash.
- 28 ounces (1 can) of no-salt-added undrained and chopped tomatoes.
- 15 ounces (1 can) of rinsed and drained pinto beans.
- 15 ounces (1 can) of rinsed and drained cannelini beans.
- 15 ounces (1 can) of rinsed and drained red kidney beans.
- 1/2 cup of thinly sliced onions.
- Zip-top plastic bag.
- First of all, preheat the broiler to get started with this chili recipe.
- Then, while it’s heating, cut the bell peppers in half lenghtwise. Once it’s done, remove and discard seeds and membranes.
- Place the pepper halves with their skin sides up on a foil-lined baking sheet.
- Broil until they get blackened (15 minutes more or less).
- Place the peppers in the zip-top plastic bag, seal it and let it stand for 15 minutes.
- Then, peel and chop the peppers.
- Heat a Dutch oven over medium-low heat, add oil to the pan and swirl to coat.
- Once it’s warm add the onions and cook for 15 minutes.
- Stir in the cumin, next to the red pepper, the paprika, the garlic and the salt. Cook for 2 minutes.
- Then, add the bell peppers and their broth, and squash it, the add the tomatoes. Bring to a simmer and cook it for 20 minutes, stirring occasionally.
- Now add the beans and simmer for 25 inutes or until it gets slightly thick.
- Finally, sprinkle the whole thing with green onions.