8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu

We’re back home after a whirlwind Thanksgiving holiday. The girls did really well in the car for all of our driving and for that, I am very thankful. There’s nothing to make the holidays stressful and unenjoyable like screaming kids for a long car ride.

On Saturday we suffered through the final Illini football game of the season. For a late November game, we were so excited for the temps in the low 50’s, even if they dipped into the mid-40’s by the end of the game. Or, maybe I should say during the 4th quarter when we finally decided to leave and stop watching the Illini get pummeled.

We had great seats and we even scored the first touchdown. However, from there…it got UGLY quick. My beloved Illini managed to win not a single Big Ten game this season. PAINFUL.

On the plus side, I got a new orange Illini sweatshirt. It’s soft and cute. And maybe it will bring us a far better basketball season. If the Cubs can win the World Series, I won’t be giving up on my Illini any time soon. But seriously, sooner rather than later, guys.

On the plus side, we’re prepared (okay, I’ve prepared) and we have tried all 6 of the chili contest entries for this year’s 8th Annual Chili Contest. This 5th entry and only vegetarian entry was one that I reserved for a weekend without guests – I know how some people feel about chili without meat. Even Mr. Prevention strongly preferences chili with meat.

That said, this chili was an amazing surprise – the sum is greater than its parts. My kids both absolutely loved this chili and we had the leftovers served over baked potatoes. Piper’s daycare even commented about how much she ate when I sent leftover chili with her for lunch. Absolutely delicious! Enjoy!


Three-Bean Vegetarian Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (~2 cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 (15 oz) cans diced tomatoes
  • 1 (15 oz) can whole kernel corn
  • 1 (15 oz) can red kidney beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can cannellini beans
  • 4½ oz (~3/4 cup) bulgur wheat
  • 1 tsp crushed red pepper
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 vegetarian chicken-style stock cubes
Instructions
  1. Heat olive oil over medium-high heat in a Dutch oven or heavy-bottomed pot. Once hot, add the peppers, onion, and garlic; saute until the onions are translucent, about 6-8 minutes.
  2. Add remaining ingredients and stir well to combine. Bring to a boil and reduce heat to a simmer.
  3. Simmer over low heat for 2 to 2½ hours, stirring occasionally.
  4. Serve garnished with sour cream and grated Cheddar cheese, if desired.
Notes
Adapted from "Three-Bean Chili, Veggie Option," The American Cookbook, Caroline Bretherton & Elena Rosemond-Hoerr, submitted by Lynn Jackson
Nutrition Information
Serving size: ~2 cups Calories: 391 Fat: 6.2 Carbohydrates: 70.0 Sugar: 10.1 Sodium: 836 Fiber: 20.7 Protein: 17.8 Cholesterol: 0

Weekly Menu: November 26th – 30th

Be well,

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