My sister and I became vegetarians around the same time a few years back. I had the advantage of living in a house and could use the full kitchen to try out new recipes as often as I liked. She, on the other hand, was in her first year of college and stuck with the cafeteria’s two vegetarian options: soggy salads and waffles. Whenever she had a chance to use a friend’s kitchen, she would make a double batch of this four-bean chili to get her through the next few weeks. These days it gets me through the colder weather.
It seems appropriate that you also become acquainted with its dearest friend, cornbread.
(Makes 1 big pot)
1/2 cup garbanzo beans
1/2 cup navy beans
1/2 cup black beans
1/2 cup red beans
1 tablespoon olive oil
2/3 cup yellow onion, diced
1 teaspoon garlic, minced
2 bell peppers, diced
3/4 teaspoon basil
3/4 teaspoon cumin
1 and 1/2 teaspoons chili powder
Pinch of chipotle pepper powder
1/4 teaspoon oregano
1/4 teaspoon paprika
4 cups tomatoes, diced
3 tablespoons tomato puree
2 cups vegetable stock
1/2 teaspoon sea salt
2 tablespoons fresh cilantro, chopped
1. Soak beans overnight.
2. Drain water. Add fresh water. Bring to a boil, then reduce heat and simmer for 1 and 1/2 hours. Drain and rinse beans, then set aside.
3. In a large saucepan, sauté onion, garlic and bell peppers in olive oil until tender. Add dry spices and sauté briefly.
4. Add tomato products and vegetable stock, and bring to a boil.
5. Add cooked beans. Cover with lid and let simmer on low heat for 45 minutes.
6. Serve with freshly chopped cilantro. Season with salt and pepper.