Sheri's Four Bean Vegetarian Chili

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?

Great

% Daily Values based on a 2,000 calorie diet

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.

Step 2

We eat with a hearty salad, and a healthy rustic bread.

Step 3

***Can also add crumbled up veggie burgers for even more meaty texture, or ground tofu.