Vegetarian Bloody Mary Bean Chili

Vegetarian - Soup, Stew and Chili

This recipe is a great way to use up ingredients in your fridge, including Bloody Mary mix. Feel free to throw in other random veggies you may have in your fridge. I enjoy serving with diced red onion, shredded Cheddar cheese, and sour cream.

Brief

Prep 20 mins

Cook: 1hr40 mins

Total: 2hrs

Servings: 8

Yield: 8 servings

Vegetarian Bloody Mary Bean Chili

Ingredients

1 (15 ounce) can black beans

drained and rinsed

1 (15 ounce) can kidney beans

drained and rinsed

1 (15 ounce) can pinto beans

drained and rinsed

1 tablespoon extra-virgin olive oil

5 large portobello mushrooms

diced

1 large yellow onion

chopped

1 green bell pepper

chopped

1 red bell pepper

chopped

1 banana pepper

seeded and diced

3 cloves garlic

minced

2 (28 ounce) cans crushed tomatoes

1 (16 ounce) can fire-roasted diced tomatoes

6 ounces bottled Bloody Mary mix

½ (6 ounce) can tomato paste

½ tablespoon chili powder

2 teaspoons salt

2 teaspoons dried oregano

1 teaspoon white sugar

1 teaspoon ground black pepper

1 ½ teaspoons ground cumin

¼ teaspoon cayenne pepper

Soup, Stew and Chili

Directions

Step 1

Combine black beans kidney beans and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.

Step 2

Heat olive oil in a large pot over medium-low heat. Add mushrooms onion bell peppers and banana pepper. Cook until they sweat their juices and are slightly tender 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.

Step 3

Drain beans and add to the pot with the vegetables. Add crushed tomatoes diced tomatoes Bloody Mary mix and tomato paste. Add chili powder salt oregano sugar black pepper cumin and cayenne pepper.

Step 4

Simmer over medium-low to medium heat uncovered until as thick as desired about 1 1/2 hours.

Nutritional Information

Vegetarian Bloody Mary Bean Chili

Servings Per Recipe:8

Calories: 257.6

% Daily Value *

Protein: 13g 26%

Carbohydrates: 48.5g 16%

Dietary Fiber: 14.8g 59%

Sugars: 5.8g

Fat: 3.3g 5%

Saturated Fat: 0.5g 2%

Vitamin A Iu: 2341IU 47%

Niacin Equivalents: 5.1mg 39%

Vitamin B6: 0.5mg 33%

Vitamin C: 60.2mg 100%

Folate: 96.8mcg 24%

Calcium: 143.5mg 14%

Iron: 6.1mg 34%

Magnesium: 82.6mg 30%

Potassium: 1067.6mg 30%

Sodium: 1612.6mg 65%

Thiamin: 0.4mg 37%

Calories From Fat: 29.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.