This vegetarian chili will please the biggest beef eater at your table.
Step 1: Vegetarian Chili
2 (15oz.) cans black beans (1 drained, 1 undrained)
1 (15oz) can of kidney beans (drained)
1 medium sweet onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried red pepper flakes
½ teaspoon fresh ground pepper
¼ teaspoon salt2
(14.5-oz.) cans fire roasted tomatoes
2 cups vegetable stock
Drain and rinse 1 can black beans and 1 can kidney beans. (Do not drain third can.) Saute onion in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add garlic and saute another 1 to 2 minutes. Stir in chili powder, ground cumin, red pepper flakes, pepper and salt; saute for 2 to 3 minutes. Stir in diced tomatoes, drained and undrained beans, and 2 cups vegetable stock. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Season with salt and pepper to taste.
Serve chili with desired toppings.