Very Unordinary Chunky Vegetarian Chili
If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans and lentils to provide that ‘full’ feeling that chili with meat offers. The lack of dairy or meat in this chili makes it a perfect meal during a Daniel Fast or Lent.
Ingredients
Method
- Soak the beans and lentils overnight. (You can soak them in the same container.) If you don’t have the time to soak them overnight, put them in a pot, cover them with 2 inches of water, and bring to a boil. Boil for two minutes, remove from heat, and cover. Let sit for 1 hour.
- Chop your veggies.
- Drain and rinse the kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
- Meanwhile, in a large saucepan over high heat, combine tomatoes and the 6 cups water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
- Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, and onions.
- Season with salt, pepper, onion powder, garlic powder and chili powder to taste and simmer for 2 to 3 hours, or until desired consistency is reached.
Nutrition
Notes
Add fresh parsley and basil to taste, if desired. Very low in saturated fat, no cholesterol, and very high in dietary fiber and vitamin C.
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