Sheri's Four Bean Vegetarian Chili

Name: Sheri's Four Bean Vegetarian Chili
Prep time: 1 h 1 min
Cook time: 3 h
Total time: 4 h 1 min
Cuisine: Mexican
Ingredients: 15 ounce can dark red kidney beans; 15 ounce can white kidney beans (aka cannellini; 15 ounce can black beans; 3/4 cup split red lentils, rinsed; 1 red pepper, diced; 1 Poblano pepper, diced; 1/2 large red onion, diced; 3 large garlic cloves, minced; 2 tablespoons white miso bean paste; 2 tablespoons creamy peanut butter; 1 tablespoon unsweetened cocoa; 1 tablespoon apple cider vinegar; 4 tablespoons pure maple syrup; 2 tablespoons red chili powder- not chili mix; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1/2 teaspoon pink salt; 1/2 teaspoon black pepper; 15 ounces can fire roasted diced tomatoes; 4 cups leftover sweet potato water (used to boil sweet potatoes and saved); 15 ounce can drained yellow sweet corn

3 steps

Prep:1h 1minCook:3h

This is a versatile and delicious chili! It includes dark red kidney beans, white kidney beans (aka cannellini beans), black beans, and split red lentils,- which I think provide a "meaty" texture to the chili in place of meat. It is a combination of recipes I've seen, and it would be fun to experiment more with the beans. How about replacing the kidney beans with pinto beans & anasazi beans, and adding some canned pumpkin in place of the bean paste, maybe even add some sweet potatoes and diced zuchinni for the autumn months?

Updated at: Thu, 17 Aug 2023 12:00:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories369.7 kcal (18%)

Total Fat4.3 g (6%)

Carbs71 g (27%)

Sugars13.8 g (15%)

Protein17.3 g (35%)

Sodium1040.9 mg (52%)

Fiber14.7 g (52%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

This is easy with the freedom of not browning meat! The first step is to chop up your peppers & onions. I use a vegetable chopper for that! Next, mince your garlic cloves, but I choose to dice them up with the onion in the veggie chopper! Drain the beans in a strainer, and rinse them well. Put the beans and veggies in crock pot or instant pot. Add the tomatoes, peanut butter, bean paste, potato water, maple syrup, vinegar, & spices. I choose to slow cook in my instant pot for 3 hours, but you can also pressure cook when short on time.