VEGETARIAN THREE-BEAN - great for crowd

VEGETARIAN THREE-BEAN - great for crowd


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.


2 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 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 (optional; see note)

1 cup cooked kidney beans

1 cup cooked black beans

1 cup cooked pinto beans


Grated cheese, diced onion, and sour

cream, for serving

Serves 8-10

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 occasion-ally, for 5 minutes, or until lightly browned.

3 Stir in the tomato paste, garlic, chili pow-der, 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 adiust the seasoning as needed. Serve topped with grated cheese, diced onion, and sour cream. Any extra can be frozen for up to 6 months.

Note: TVP stands for texturized vegetable protein.

TVP looks like ground meat but is made completely from vegetable protein. It rehvdrates when added to wet ingredients. It will make the stew really hearty (and still vegetarian).

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