Vegetarian three bean firehouse chili

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareVegetarian three bean firehouse chili should only be made in a well-seasoned cast-iron or enameled Dutch oven. If your seasoning isn’t well established, the tomato can discolor and take up a metallic taste. Serve with corn bread or over pasta.

  • Yield: 8 to 10 Servings


  • 1 teaspoons olive oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped mushrooms
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 pasilla pepper, seeded and finely chopped
  • 1 Anaheim pepper, seeded and finely chopped
  • 2 tablespoons tomato paste
  • 4 garlic cloves, finely chopped
  • ¼ cup chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 3 cups water
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup TVP
  • 1 cup cooked kidney beans
  • 1 cup cooked black beans
  • 1 cup cooked pinto beans
  • Salt
  • Grated cheese, diced onion, and sour cream, for serving
How to Make It
  1. Heat the oil in a large cast-iron Dutch oven over medium heat.
  2. Add the onion, celery, carrots, bell pepper, mushrooms, and chiles, and cook, stirring occasionally, for 5 minutes, or until lightly browned.
  3. Stir in the tomato paste, garlic, chili powder, oregano, and cumin, and cook for another 3 minutes.
  4. Add the water, crushed tomatoes, TVP (if using), kidney beans, black beans, pinto beans, and salt to taste.
  5. Simmer for 25 minutes. Taste and adjust the seasoning as needed. Serve topped with grated cheese, diced onion, and sour cream. Any extra can be frozen for up to 6 months.

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