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!

5×5 Veggie Chili Recipe

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Preparation: 15 mins
Cooking: 1 hr15 mins
Total: 1 hr30 mins
Serves: 8 people

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.
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