Name: Sarah's Award-Winning Vegetarian 4-Bean Chili
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Chopped onion - 2 cups; Green bell pepper, chopped - ½ medium; Garlic, minced - 3 cloves; Jalapeno pepper, seeded and chopped, or more to taste - 1 medium; Water, divided - 4 cups; Fire-roasted diced tomatoes, undrained - 2 (14.5 ounce) cans; Chickpeas, rinsed and drained - 1 (15.5 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 (15 ounce) can; Italian-style tomato paste - 1 (6 ounce) can; Vegetarian soy meat crumbles - 2 cups; Chili powder - 5 tablespoons; Vegan Worcestershire sauce - 2 tablespoons; White sugar - 2 tablespoons; Lemon juice - 1 tablespoon; Ground black pepper - 1 ½ teaspoons; Ground cumin - 1 teaspoon; Dried basil - 1 teaspoon; Dried oregano - ½ teaspoon; Chopped fresh cilantro, or more to taste - ⅓ cup

Ingredients for - Sarah's Award-Winning Vegetarian 4-Bean Chili

1. Olive oil 1 tablespoon

2. Chopped onion 2 cups

3. Green bell pepper, chopped ½ medium

4. Garlic, minced 3 cloves

5. Jalapeno pepper, seeded and chopped, or more to taste 1 medium

6. Water, divided 4 cups

7. Fire-roasted diced tomatoes, undrained 2 (14.5 ounce) cans

8. Chickpeas, rinsed and drained 1 (15.5 ounce) can

9. Black beans, rinsed and drained 1 (15 ounce) can

10. Kidney beans, rinsed and drained 1 (15 ounce) can

11. Cannellini beans, rinsed and drained 1 (15 ounce) can

12. Italian-style tomato paste 1 (6 ounce) can

13. Vegetarian soy meat crumbles 2 cups

14. Chili powder 5 tablespoons

15. Vegan Worcestershire sauce 2 tablespoons

16. White sugar 2 tablespoons

17. Lemon juice 1 tablespoon

18. Ground black pepper 1 ½ teaspoons

19. Ground cumin 1 teaspoon

20. Dried basil 1 teaspoon

21. Dried oregano ½ teaspoon

22. Chopped fresh cilantro, or more to taste ⅓ cup

How to cook deliciously - Sarah's Award-Winning Vegetarian 4-Bean Chili

1 . Stage

Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.

2 . Stage

Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.

3 . Stage

Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.

4 . Stage

Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.