Ingredients and Weight: * 2 cups dried black beans, soaked overnight and drained * 2 cups dried pinto beans, soaked overnight and drained * 1 large onion, diced (about 1 cup) * 3 bell peppers (any color), diced (about 3 cups) * 2 jalapeño peppers, minced (remove seeds for less heat) * 2 cloves garlic, minced * 2 teaspoons ground cumin * 2 teaspoons chili powder * 2 teaspoons dried oregano * 1 teaspoon salt * 1/2 teaspoon black pepper * 28 ounces can crushed tomatoes * 15 ounces can tomato sauce * 15 ounces can corn (drained) * 15 ounces can black beans (drained and rinsed) * 15 ounces can pinto beans (drained and rinsed) * 2 cups vegetable broth * 1 cup chopped fresh cilantro
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. In a large pot, combine the soaked beans, diced onion, bell peppers, jalapeño peppers, garlic, cumin, chili powder, oregano, salt, and black pepper. 2. Add the crushed tomatoes, tomato sauce, corn, black beans, pinto beans, and vegetable broth. 3. Bring the mixture to a boil, then reduce heat to low and simmer for 90 minutes, or until the beans are tender. 4. Stir in the chopped fresh cilantro and serve with your favorite toppings, such as shredded cheese, sour cream, and avocado.
Nutritional Information: * Calories: 450 * Protein: 20g * Fat: 15g * Carbohydrates: 60g * Fiber: 15g
Dish Characteristics: * Hearty and filling * Vegetarian and vegan-friendly * Mildly spicy (can be adjusted to taste) * Bursting with fresh vegetables and beans
User Comments: * "This chili is absolutely incredible! The flavors are so rich and the beans are perfectly cooked." * "I love that it's a vegetarian dish that still packs a punch. It's become a staple in my kitchen." * "I usually don't like spicy food, but this chili has just the right amount of heat. It's so comforting and satisfying." * "The fresh cilantro adds such a nice touch of brightness." * "I've tried many vegetarian chili recipes, but this one is by far the best. It's a winner!"
Special Precautions and Tips: * If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot of water. Boil for 5 minutes, then remove from heat and let them sit for 1 hour before draining. * To make the chili spicier, add more jalapeño peppers or a pinch of cayenne pepper. * If you want a thicker chili, simmer it for longer until the liquid has reduced.