Ever since I became plant-based, I've been looking for a good chili recipe. They always seemed to be too labor intensive so I wouldn't even try it or they didn't quite satisfy on the level chili is supposed to. So I've been experimenting and playing around with the recipe. Well, I think I hit it today! I made it for the Super Bowl tomorrow and it smelled so good we each had chili for dinner tonight!
5 Bean Chili
1-28 ounce can crushed tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can dark red beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can chili beans
1/2 bag frozen chopped onions
1/2 bag frozen chopped mixed bell peppers
1 cup frozen corn
1-8 ounce can tomato sauce, no salt added
1 tomato sauce can water
2 packets low sodium mild chili seasoning
4 slices pickled jalapeño
2 teaspoons pickled jalapeño juice
several shakes liquid smoke
1/4 cup ketchup
1 teaspoon ground cumin
chili powder, to taste
Add all ingredients to Dutch oven. Stir and bring to a boil on medium heat. Lower heat, cover and cook on low for about 20-30 minutes, adding additional seasonings as needed.
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