Name: Sarah's Award-Winning Vegetarian Four-Bean Chili
Prep time: 25 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 2 chopped onion; 0.5 medium green bell pepper, chopped; 3 cloves garlic, minced; 1 medium jalapeno pepper, seeded and chopped, or more to taste; 4 cups water, divided; 2 (14.(5 ounce)) cans fire roasted diced tomatoes, undrained; 1 (15.(5 ounce)) can chickpeas, rinsed and drained; 1 ((15 ounce)) can black beans, rinsed and drained; 1 ((15 ounce)) can kidney beans, rinsed and drained; 1 ((15 ounce)) can cannellini beans, rinsed and drained; 1 ((6 ounce)) can Italian style tomato paste; 2 cups vegetarian soy meat crumbles; 5 tablespoons chili powder; 2 tablespoons vegan Worcestershire sauce; 2 tablespoons white sugar; 1 tablespoon lemon juice; 1.5 teaspoons teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried basil; 0.5 teaspoon dried oregano; 0.33 cup chopped fresh cilantro, or more to taste

Ready in: 55 mins

Serves: 8 servings

Ingredients: 22

Indulge in a symphony of complex flavors and harmonious textures that heighten with time. This award-winning, four-bean vegetarian chili is a delightful gastronomic experience.

Ingredients

1	tablespoon olive oil
2	chopped onion
¹⁄₂	medium green bell pepper, chopped
3	cloves garlic, minced
1	medium jalapeno pepper, seeded and chopped, or more to taste
4	cups water, divided
2	(14.(5 ounce)) cans fire-roasted diced tomatoes, undrained
1	(15.(5 ounce)) can chickpeas, rinsed and drained
1	((15 ounce)) can black beans, rinsed and drained
1	((15 ounce)) can kidney beans, rinsed and drained
1	((15 ounce)) can cannellini beans, rinsed and drained
1	((6 ounce)) can Italian-style tomato paste
2	cups vegetarian soy meat crumbles
5	tablespoons chili powder
2	tablespoons vegan Worcestershire sauce
2	tablespoons white sugar
1	tablespoon lemon juice
1 ¹⁄₂	teaspoons teaspoon ground black pepper
1	teaspoon ground cumin
1	teaspoon dried basil
¹⁄₂	teaspoon dried oregano
¹⁄₃	cup chopped fresh cilantro, or more to taste

Instructions

1.	Begin by heating olive oil in a Dutch oven over medium heat. Add chopped onion, green bell pepper, minced garlic, and chopped jalapeno; sauté until tender, approximately 5 minutes.
2.	Introduce 3 cups of water, fire-roasted diced tomatoes, chickpeas, black beans, kidney beans, and cannellini beans into the pot. Gently stir to blend.
3.	In a small bowl, combine the remaining cup of water with Italian-style tomato paste; whisk until homogeneous. Incorporate this mixture into the bean ensemble.
4.	Integrate vegetarian soy meat crumbles, chili powder, vegan Worcestershire sauce, sugar, lemon juice, black pepper, ground cumin, dried basil, and dried oregano. Bring the chili to a vigorous boil and simmer for 20 minutes. Add fresh cilantro before serving or keep warm until ready, garnishing with cilantro just before presenting.