Healthy, Hearty Soyrizo Three-Bean Chili

Chili is a great way to have a dinner party. Yes, I'm serious. A chili dinner party. Throughout my undergraduate education, I held monthly dinner parties for friends and classmates. Instead of slaving away over a plate that requires 3 components cooked to perfection (in my tiny kitchen, no way), I made of pot of something delicious that puts a smile on everybody's faces.

Given that some of my friends are vegetarians, vegans, or otherwise, I always made the dish eater-friendly. No meat. No dairy, and a gluten-free side.  My three-bean chili with soyrizo always won people over. 

It is rich, hearty, and healthy. The soyrizo lends a textured spicy addition to the beans. The chili can sit on the stove for hours, making it a great set-it and come back to get it dish. I make cornbread with the dish, but it does great on its own too.

The Recipe

Ingredients:

• 1 cup dried black beans
• 1 cup dried white beans
• 1 cup dried kidney beans
• 1 yellow onion, diced
• 3 garlic cloves, diced
• 1 package soyrizo
• 1 red bell pepper, chopped
• 1 (28 ounce) can roasted tomatoes (Muir Glen is my fav)
• 2 cups vegetable broth
• 1 carrot, diced
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp white pepper
• 1 tbsp oregano

Directions:

1. Soak the beans overnight in water.
2. Six hours before you plan to eat, begin cooking.
3. In a large stock pot, add a smidgen of olive oil. Saute the onion and garlic for 5 minutes.
4. Add the bell pepper and carrot. Stir a few times.
5. Add the beans, tomatoes and vegetable broth.
6. Stir for 5-10 minutes, or until it begins to boil. Reduce heat to a simmer. Cover for 30 minutes.
7. Add the soyrizo and seasonings. Reduce to low (small amount of bubbles). Simmer for 5 hours

Serve hot with toppings or sour cream. This chili is great with a lime wedge and cilantro.