5×5 Veggie Chili Recipe

5×5 Veggie Chili Recipe
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Photos of 5×5 Veggie Chili Recipe

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!


Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Serves:

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

  1. Fry together all diced peppers, onions and garlic until tender 5-8 minutes.
  2. Add tomatoes and liquids (broth and juice) and simmer 5 minutes.
  3. Drain and rinse beans.
  4. Put in 8-qt. stockpot.
  5. Add ingredients from frying pan to pot and simmer on low.
  6. Add Wick Fowlers Chili kit, following instructions on package.
  7. 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
Nutrition Disclaimer
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