Tri-Vegetarian Chili Recipe

Name: Tri-Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red kidney beans; 1 cup dried great northern beans; 1 cup dried black turtle beans; 2 dried guajillo peppers; 2 dried chipotle peppers; 2 dried ancho chili peppers; 1 green bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 orange bell pepper, seeded and chopped; 2 tablespoons olive oil; 1 onion, chopped; 4 garlic cloves, minced; 1 teaspoon powdered cumin; 2 teaspoons dried oregano; 1/4 teaspoon cinnamon; 1 teaspoon salt; 1 28-oz can crushed tomatoes; 4 cups vegetable broth; 1 tablespoon low sodium soy sauce; 1 teaspoon hot sauce, optional

Servings: persons

1 cup dried red kidney beans
1 cup dried great northern beans
1 cup dried black turtle beans
2 dried guajillo peppers
2 dried chipotle peppers
2 dried ancho chili peppers
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon powdered cumin
2 teaspoons dried oregano
1/4 teaspoon cinnamon
1 teaspoon salt
1 28-oz can crushed tomatoes
4 cups vegetable broth
1 tablespoon low sodium soy sauce
1 teaspoon hot sauce, optional

1
The night before, add all the dried beans to a large bowl and cover with cold water. Allow to soak overnight. Drain the beans and set aside.
2
Add the dried chili peppers in a small pot over medium heat and cover with water. Simmer for 10 minutes.
3
Transfer the chilies to a food processor with ? cup of the cooking liquid and pulse. Set aside.
4
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened.
5
Combine cumin, oregano, cinnamon and salt. Add to pot and stir for 30 seconds.
6
Transfer to a slow cooker. Add pureed chilies, crushed tomatoes, beans, vegetable broth, and soy sauce. Stir to combine.
7
For some added heat, add a teaspoon of your favorite hot sauce.
8
Cover and cook on high for 3 to 4 hours. Season with salt and pepper if needed.
9
Top with shredded cheese or sour cream, if desired.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup dried red kidney beans, 1 cup dried great northern beans, 1 cup dried black turtle beans, 2 dried guajillo peppers, and more.

Yes, Tri-Vegetarian Chili 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.

That's it — enjoy your meal!

Tri-Vegetarian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions