This hearty vegetarian chili is a symphony of textures and heat levels, crafted using five different kinds of peppers including jalape&# 195;±o, frying peppers, Hungarian wax, cheese peppers, and dried chilies. The dish relies on slow-simmered dried beansâÂÂblack, pinto, and kidneyâÂÂfor a thick, comforting base that absorbs the rich tomato and spice broth. Roasted cumin and fresh garlic add an earthy warmth, while the mix of fresh and dried peppers provides a gradual build of flavor that lingers without overwhelming the palate. ItâÂÂs the perfect weeknight supper or make-ahead meal for cold evenings, offering robust satisfaction without meat. Serve it hot with a dollop of sour cream or avocado for a creamy contrast to the smoky heat.
Chili With Five Kinds Of Peppers
Description
This hearty vegetarian chili is a symphony of textures and heat levels, crafted using five different kinds of peppers including jalape&# 195;±o, frying peppers, Hungarian wax, cheese peppers, and dried chilies. The dish relies on slow-simmered dried beansâÂÂblack, pinto, and kidneyâÂÂfor a thick, comforting base that absorbs the rich tomato and spice broth. Roasted cumin and fresh garlic add an earthy warmth, while the mix of fresh and dried peppers provides a gradual build of flavor that lingers without overwhelming the palate. ItâÂÂs the perfect weeknight supper or make-ahead meal for cold evenings, offering robust satisfaction without meat. Serve it hot with a dollop of sour cream or avocado for a creamy contrast to the smoky heat.Ingredients
Directions
-
Rinse 1 cup dried black beans, 1 cup dried pinto beans, and 1 cup dried kidney beans; soak them in plenty of water overnight or for at least 8 hours.
-
Drain the soaked beans and place them in a large pot; cover with fresh water and bring to a boil, then reduce heat and simmer until tender, about 1 to 2 hours.
-
While beans cook, roast 2-3 teaspoons of cumin seeds in a dry frying pan over medium heat until fragrant; set aside to cool and grind if desired.
-
Finely chop 2 onions (white and yellow) and 3 garlic cloves; heat olive oil in a large skillet or the same pot (after removing beans if needed) and sauté onions until translucent.
-
Add the chopped garlic and cook for another minute until aromatic.
-
Chop the jalapeño, frying peppers, Hungarian pepper, cheese pepper, and any dried chilies; add them to the skillet and sauté with the onions and garlic until softened.
-
Dice 3 large beefsteak tomatoes or 8 Roma tomatoes and add them to the pan; cook until the tomatoes break down and become soft, about 10 minutes.
-
Drain the cooked beans, reserving some of the cooking liquid; add the beans back to the pot with the vegetable mixture.
-
Pour in enough reserved bean liquid to cover the ingredients by about an inch.
-
Stir in the roasted cumin, coriander, oregano, salt, and pepper to taste.
-
Reduce heat to low and simmer the chili uncovered for another hour, stirring occasionally, until the flavors meld and the consistency thickens to your liking.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 267.8kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 2.2g12%
- Cholesterol 10.8mg4%
- Sodium 275.5mg12%
- Total Carbohydrate 49.9g17%
- Dietary Fiber 19.2g77%
- Sugars 3.6g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
