3-Bean Fire Roasted Chili–So Good You Won’T Believe It’S Vegan! Recipe

Name: 3-Bean Fire Roasted Chili–So Good You Won’T Believe It’S Vegan!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Red Pepper; 1 whole Green Pepper; 1 whole Anaheim Chili; 1 whole Jalapeno; 2 Tablespoons Olive Oil; 1-1/2 teaspoon Chili Powder, Divided; 1-1/2 teaspoon Cumin, Divided; 1 whole Medium Onion, Chopped; 3 cloves Garlic, Chopped; 30 ounces, weight Canned Diced Fire Roasted Tomatoes, With Juice; 20 ounces, weight Canned Rotel Diced Tomatoes With Green Chiles; 30 ounces, weight Canned Black Beans, Rinsed And Drained; 40 ounces, weight Canned Pinto Beans Rinsed And Drained; 30 ounces, weight Canned Kidney Beans, Rinsed And Drained; 1 teaspoon Fajita Seasoning; Salt And Pepper, to taste; TOPPINGS:; Grated Cheddar Cheese; Green Onions, Chopped; Sour Cream

Servings: persons

1 whole Red Pepper
1 whole Green Pepper
1 whole Anaheim Chili
1 whole Jalapeno
2 Tablespoons Olive Oil
1-1/2 teaspoon Chili Powder, Divided
1-1/2 teaspoon Cumin, Divided
1 whole Medium Onion, Chopped
3 cloves Garlic, Chopped
30 ounces, weight Canned Diced Fire Roasted Tomatoes, With Juice
20 ounces, weight Canned Rotel Diced Tomatoes With Green Chiles
30 ounces, weight Canned Black Beans, Rinsed And Drained
40 ounces, weight Canned Pinto Beans Rinsed And Drained
30 ounces, weight Canned Kidney Beans, Rinsed And Drained
1 teaspoon Fajita Seasoning
Salt And Pepper, to taste
TOPPINGS:
Grated Cheddar Cheese
Green Onions, Chopped
Sour Cream

1
This is the best chili I've ever made. And I've made a lot of chili! The secret? I fire-roasted all of the peppers over a flame on my stove and I used fire-roasted tomatoes. What a difference that makes.
2
First comes the fun part-burning the peppers until they're black. Just put each of them right over the flame on your stove or BBQ. Turn occasionally until they are black on all sides. Yes, all black.
3
Remove them from the heat and put them into a brown paper bag and seal the bag. Let rest until cool.
4
When they're cool enough to work with put on kitchen gloves and rub off the black skin. Next remove most of the seeds and stems and cut them into bite size pieces.
5
Add 2 tablespoons of olive oil to a large pot and add onion and 1/2 teaspoon of chili powder and 1/2 teaspoon cumin. Stir and cook until onion is translucent, about 5 minutes. Add the garlic and cook for another minute.
6
Chop the fire-roasted tomatoes into bite size pieces and add them to the pot. Stir and add Rotel tomatoes, the chili peppers and the beans. Stir again and add 1 teaspoon cumin, 1 teaspoon chili powder and 1 teaspoon fajita seasoning.
7
Bring to a boil then reduce to a simmer and cook over low heat for at least two hours. Spoon into bowls and garnish with your favorite toppings. Like so many of my favorite things to make, it freezes well. As always, Enjoy!

1163

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole Red Pepper, 1 whole Green Pepper, 1 whole Anaheim Chili, 1 whole Jalapeno, and more.

Yes, 3-Bean Fire Roasted Chili–So Good You Won’T Believe It’S Vegan! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

3-Bean Fire Roasted Chili–So Good You Won’T Believe It’S Vegan!

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