Healthy & Hearty Vegetarian Chili

BEANS
1 cup dried red kidney beans
1 cup dried pinto beans
1 cup dried white beans (Great Northern)
5 large cloves garlic
2 Tbsp salt (or to taste)
1 Tbsp pepper (or to taste)

OR*

2 cans red kidney beans
1 can pinto beans
1 can white beans



Rinse beans and soak overnight in a large pot with enough water to let the beans double in size. In the morning, drain the water, remove and discard the garlic and lightly rinse beans. Return beans to the pot and add enough water to cover. Peel the garlic and add whole or slightly smashed, add salt and pepper. Bring beans to a boil, reduce heat and simmer for about 2 ½ hours. Drain, reserving about 1 cup of the water. Set aside.

*If you opt for canned beans make sure you add at least three cloves of garlic or 3 tsp garlic powder to the chili.


CHILI
1 lb tofu (or crumbled Boca Burgers..yum!)
2 onions (or 1 softball sized)
2 red bell peppers (1 if large)
2 ribs celery
1 zucchini
2 carrots
Mexican seasoning
3 Tbsp olive oil
2 limes
1 28 oz can tomato sauce
1 6 oz can tomato paste
1 can beer (That's the ?Hearty? part...ha ha!)
1/2 to 1 cup of reserved liquid from beans

Mexican Seasoning
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper



Press the tofu to remove the water and dice. Dice the onions, peppers, celery and zucchini. Grate the carrots. Prepare the the Mexican seasoning mix. Heat the oil in a large skillet over medium high heat. Once it's hot add the diced tofu and veggies. Add the Mexican seasoning. Cook until almost tender, about 5 ? 6 minutes.


Add the veggies to the beans. Squeeze the limes into the pot. Add the tomato sauce, tomato paste, beer and reserved liquid. Simmer for about 1 to 1 ½ hours on low or until the veggies are tender and the alcohol has burned off.

It may seem like a lot of time, but this recipe makes a huge batch of chili that can be frozen for another meal. Leftovers taste great over noodles too!


Original Mexican Seasoning recipe from Food Renegade


This recipe is linked up at:
My Meatless Mondays, Just Something I Whipped Up, Just Another Meatless Monday, Homemaker Monday, Monday Mania, Midnight Maniac Meatless Mondays, Hearth and Soul Blog Hop