Given that some of my friends are vegetarians, vegans, or otherwise, I always made the dish eater-friendly. No meat. No dairy, and a gluten-free side. My three-bean chili with soyrizo always won people over.
It is rich, hearty, and healthy. The soyrizo lends a textured spicy addition to the beans. The chili can sit on the stove for hours, making it a great set-it and come back to get it dish. I make cornbread with the dish, but it does great on its own too.
- 1 cup dried black beans
- 1 cup dried white beans
- 1 cup dried kidney beans
- 1 yellow onion, diced
- 3 garlic cloves, diced
- 1 package soyrizo
- 1 red bell pepper, chopped
- 1 (28 ounce) can roasted tomatoes (Muir Glen is my fav)
- 2 cups vegetable broth
- 1 carrot, diced
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp oregano
- Soak the beans overnight in water.
- Six hours before you plan to eat, begin cooking.
- In a large stock pot, add a smidgen of olive oil. Saute the onion and garlic for 5 minutes.
- Add the bell pepper and carrot. Stir a few times.
- Add the beans, tomatoes and vegetable broth.
- Stir for 5-10 minutes, or until it begins to boil. Reduce heat to a simmer. Cover for 30 minutes.
- Add the soyrizo and seasonings. Reduce to low (small amount of bubbles). Simmer for 5 hours
Serve hot with toppings or sour cream. This chili is great with a lime wedge and cilantro.