Vegetarian 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.
Ingredients
- 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
- Heat the oil in a large cast-iron Dutch oven over medium heat.
- Add the onion, celery, carrots, bell pepper, mushrooms, and chiles, and cook, stirring occasionally, for 5 minutes, or until lightly browned.
- Stir in the tomato paste, garlic, chili powder, oregano, and cumin, and cook for another 3 minutes.
- Add the water, crushed tomatoes, TVP (if using), kidney beans, black beans, pinto beans, and salt to taste.
- 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.
