It is a cool & cloudy day here in SoCal. Glancing over the posts of friends on FB, it appears to be a cold & snowy day in other parts of the country. Today is the perfect day for my vegetarian chili recipe!
I began making this dish for my friends who are vegetarians.However, many of my meat loving guests also enjoy my special chili.It is made with 4 kinds of beans and plenty of spices to make it thick and flavorful.
- 1 large can chili beans
- 1 large can pinto beans
- 1 large can kidney beans
- 1 large can black beans
- 1 cup frozen chopped onions
- 1 cup frozen chopped green pepper
- 1 large can crushed tomatoes
- 1 small can of tomatoes with chilies
- 1 large can of tomato sauce
- 1 box vegetable broth
- garlic salt
- chili powder
- hot sauce
- salt and pepper
Pour chili beans into large crock pot. Drain and rinse other beans. Add to crock pot.
Mix.Add onions and green peppers. Add tomatoes and tomato sauce.Season to taste. Top pot with broth, making chili stirrable but not “soupy.”Simmer on low 4-6 hours adding broth as needed.