A hot and spicy vegetarian version of classic chili. Named 5×5 because 5 kinds of peppers and 5 types of beans are used. For meat lovers feel free to add ground beef or turkey, sausage or pulled pork CAUTION wear gloves when dicing the hot peppers!
How To Make 5x5 Veggie Chili
Prep:
15 mins
Cook:
1 hr 15 mins
Total:
1 hr 30 mins
Ingredients
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cubanelle peppers, diced
- 3 jalepeno peppers, diced
- 2 habanero peppers, diced
- 2 vidallia onions, diced
- 4 cloves garlic, finely diced
- 35 oz. whole plum tomatoes, seeded and diced including liquid
- 1 Wick Fowlers 2 alarm chili kit
- 15 oz. pink beans
- 15 oz. black beans
- 15 oz. red kidney beans
- 15 oz. cannellini beans
- 15 oz. black eye pea
- 32 oz. fat free chicken broth
- water , as needed
- 2 tbsp. olive oil , for frying
Instructions
- Fry together all diced peppers, onions and garlic until tender 5-8 minutes.
- Add tomatoes and liquids (broth and juice) and simmer 5 minutes.
- Drain and rinse beans.
- Put in 8-qt. stockpot.
- Add ingredients from frying pan to pot and simmer on low.
- Add Wick Fowlers Chili kit, following instructions on package.
- Simmer for at least 1 hour.
Nutrition
- Sugar: 9g
- :
- Calcium: 104mg
- Calories: 387kcal
- Carbohydrates: 64g
- Fat: 6g
- Fiber: 18g
- Iron: 6mg
- Potassium: 1055mg
- Protein: 23g
- Saturated Fat: 1g
- Sodium: 592mg
- Vitamin A: 1814IU
- Vitamin C: 85mg
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