Quick Mixed Bean Chili

I have been making this chili for years as my go-to quick and easy chili recipe.  It is really very simple and fast to make, but has a few key ingredients that give it some interesting flavor.   It is almost vegetarian except that there is Worcestershire sauce in it, which traditionally contains anchovies (you could omit that if you want and adjust the other seasonings to taste).  It can be made start to finish in 30 minutes and it really always surprises me how good it is!  I've served it a few different times at large gatherings with cornbread and it is always very well received.  We almost always have it with shredded cheese on top, though sometimes we will add other toppings such as green onions and sour cream.  This recipe makes a lot, and could serve 8 depending on what else you have with it.  When I'm not serving a crowd, I like to freeze half of the batch to pull out again another week.

Quick Mixed Bean Chili

serves: 6-8

INGREDIENTS:

• 1 tablespoon olive oil
• 2 medium or 1 large onion, chopped (to yield about 2 cups chopped onion)
• 5 cloves garlic, minced
• 4 cups vegetable broth, low-sodium if possible, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 1 tablespoon chipotle chili powder (optional, but really good)
• 2 tablespoons Worcestershire sauce (omit to make vegetarian)
• 1 28 ounce can diced tomatoes, low-sodium if possible, undrained
• 1 15 ounce can chickpeas, low-sodium if possible, rinsed and drained (or 1 3/4 cups cooked chickpeas)
• 1 15 ounce can black beans, low-sodium if possible, rinsed and drained (or 1 3/4 cups cooked black beans)
• 1 15 ounce can kidney beans, low-sodium if possible, rinsed and drained (or 1 3/4 cups cooked kidney beans)
• 1 15 ounce can cannellini/white beans, low-sodium if possible, rinsed and drained (or 1 3/4 cups cooked white beans)
• 1 6 ounce can tomato paste
• shredded cheddar cheese for serving (optional, but not optional if you are Mark!)

DIRECTIONS:

1)  Heat oil in a large pot over medium high heat.  Add onion and garlic and cook, stirring occasionally, for about 3 minutes until tender.  Add 3 cups of vegetable broth, sugar, chili powders, Worcestershire sauce, tomatoes, and all beans.  Stir to combine.

2)  In a small bowl, whisk remaining cup of veggie broth with tomato paste.  Stir mixture into pot with beans.  

3)  Bring to a boil.  Then, reduce heat and simmer at least 5 minutes.  Keep warm until ready to serve.

4) Serve topped with shredded cheddar cheese (and/or other toppings such as green onions) if desired.

(recipe adapted from Cooking Light)