Dultimate1's 4 Bean & Corn Chili
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 224.8
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 755.0 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 9.2 g
- Protein: 10.7 g
View full nutritional breakdown of Dultimate1's 4 Bean & Corn Chili calories by ingredient
Introduction
This is a slightly sweet and spicy vegan/vegetarian chili is an easy comfort food for a cold day that can be converted to fit any dietary need with ease. The level of seasoning starts this recipe at mild/medium. Dress this recipe up or down with the addition of sides of your choosing. This is a slightly sweet and spicy vegan/vegetarian chili is an easy comfort food for a cold day that can be converted to fit any dietary need with ease. The level of seasoning starts this recipe at mild/medium. Dress this recipe up or down with the addition of sides of your choosing.Number of Servings: 18
Ingredients
-
1 - Large Onion, Chopped (White or Yellow)
6 - Tablespoons Olive Oil, Extra Light
1 - 15oz Can Black Beans, Rinsed & Drained
1 - 15oz Can Dark Red Kidney Beans, Rinsed & Drained
1 - 15oz Can Cannellini (White Kidney) Beans, Rinsed & Drained
2 - 16oz Cans Chili Beans, Mild
1 - 14oz Can Fire Roasted Tomatoes, Diced
1 - 14oz Can Fire Roasted Tex Mex Tomatoes, Diced
1 - 18oz Can Tomato Paste
1 - 12oz Can Tomato Paste
1 - 15oz Can Corn, White or Yellow, Drained
1 - Tablespoon Chili Powder
2 - Tablespoons Brown Sugar, Packed
1 - Teaspoon Sea Salt, Fine or Course Grind
1 - Teaspoon Black Pepper, Fine or Course Grind
2 - Cups Water
Tips
This recipe is for a mild/medium spice vegan/vegetarian chili.
This recipe can be very flexible and people can add as much or as little seasoning as they like and additional ingredients can be added to show off your style and flair. It can also be adjusted for special diets by adding or withdrawing certain ingredients.
You can run chili through a blender or food processor to make a great dip and nice way to get rid of leftovers later.
Remember to add or delete calories based on your revisions to this recipe or added sides.
Directions
Rinse & Drain Black, Dark Red Kidney, & Cannellini (White Kidney) Beans and set to side.
Chop 1 Large Onion into a course chop. (Pieces approximately 1/4" square.)
Heat large (8-12 quart) cooking kettle over medium low heat and add olive oil. Add onion, salt & pepper. Stirring frequently, saute onion until it becomes clear and is starting to caramelize (Brown on the edges.).
(If you were to add a ground meat or meat substitute to this dish, you would add it with the onion and lightly brown. Drain off any excess fat if you added a ground fatty meat at this point. If you did not add a fatty meat or chose the vegetarian or vegan route, you will not have to drain a thing.)
Turn off heat.
Leaving cook pot on the same turned off burner, start adding the remainder of the ingredients, including the beans you rinsed and set to the side. Gently fold ingredients together and return the burner to a medium low heat. (Do Not Vigorously Mix or Stir the Chili or it will mash up your beans and turn your chili into chili pate or chili bean dip, unless that is the way you like it.) Continue folding frequently while the ingredients warm together. Once the ingredients are well heated, turn the burner down to low and cover with a lid for 30 minutes. You will have to fold the ingredients every 5-10 minutes or so and keep a close eye on it to keep the chili from scorching. You can choose to add the chili to a very large crock pot or to a couple smaller crock pots cooking on low heat for 2-6 hours. Some of the chili can be set to the side or frozen for later use if you don't require the entire recipe. Remember with chili, the longer the ingredients sit or cooks together, the better the chili becomes. You may have to add water if chili becomes too thick while cooking. Add as little or as much water as you like, depending on how thick you like your chili.
Serve.
Serving ideas & toppers: Cheese (any kind shredded or sliced), Fritos for Frito Pie, fresh chopped or minced onion, peppers (any type), crackers, sour cream, chives, cornbread, relishes, pepper sauces, hotdogs (vegan or regular) for coney dogs or cut up into the chili.
Serving Size: Makes 18-22 Generous 1 Cup Servings
Number of Servings: 18
Recipe submitted by SparkPeople user DULTIMATE1.
Chop 1 Large Onion into a course chop. (Pieces approximately 1/4" square.)
Heat large (8-12 quart) cooking kettle over medium low heat and add olive oil. Add onion, salt & pepper. Stirring frequently, saute onion until it becomes clear and is starting to caramelize (Brown on the edges.).
(If you were to add a ground meat or meat substitute to this dish, you would add it with the onion and lightly brown. Drain off any excess fat if you added a ground fatty meat at this point. If you did not add a fatty meat or chose the vegetarian or vegan route, you will not have to drain a thing.)
Turn off heat.
Leaving cook pot on the same turned off burner, start adding the remainder of the ingredients, including the beans you rinsed and set to the side. Gently fold ingredients together and return the burner to a medium low heat. (Do Not Vigorously Mix or Stir the Chili or it will mash up your beans and turn your chili into chili pate or chili bean dip, unless that is the way you like it.) Continue folding frequently while the ingredients warm together. Once the ingredients are well heated, turn the burner down to low and cover with a lid for 30 minutes. You will have to fold the ingredients every 5-10 minutes or so and keep a close eye on it to keep the chili from scorching. You can choose to add the chili to a very large crock pot or to a couple smaller crock pots cooking on low heat for 2-6 hours. Some of the chili can be set to the side or frozen for later use if you don't require the entire recipe. Remember with chili, the longer the ingredients sit or cooks together, the better the chili becomes. You may have to add water if chili becomes too thick while cooking. Add as little or as much water as you like, depending on how thick you like your chili.
Serve.
Serving ideas & toppers: Cheese (any kind shredded or sliced), Fritos for Frito Pie, fresh chopped or minced onion, peppers (any type), crackers, sour cream, chives, cornbread, relishes, pepper sauces, hotdogs (vegan or regular) for coney dogs or cut up into the chili.
Serving Size: Makes 18-22 Generous 1 Cup Servings
Number of Servings: 18
Recipe submitted by SparkPeople user DULTIMATE1.