Vegetarian 4-Bean Chili

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red pepper, seeded and chopped
• 1 fresh jalapeno, seeded and finely chopped
• 3 garlic cloves, finely chopped
• 12 cup carrot, julienne
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cinnamon
• 14 teaspoon cayenne pepper
• 1 tablespoon prepared Dijon mustard
• 1 lb frozen ground meat substitute
• 1 cup beer (IPA or Belgian-style works great)
• 1 (15 ounce) canfire roasted diced tomatoes, with packing liquid
• 1 (32 ounce) container vegetable broth or 1 (32 ounce) container reduced-sodium chicken broth
• 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 (15 ounce) can great northern beans, drained and rinsed
• 14 cup chopped cilantro
• 34 cup frozen sweet corn
• 1 lb butternut squash, peeled, seeded and cut into 1/2 inch dice
• salt & pepper
• hot sauce

1. Heat the oil in a large Dutch oven or stockpot over medium high heat.
2. Add all the chopped vegetables (onion, jalapeno, sweet peppers, garlic, and carrots).
3. Cook about 5 minutes until softened.
4. Add in the spices, using amounts to your preference.
5. Continue to cook for 2-4 minutes to allow the spices to toast so their flavor and aroma will fully bloom.
6. Add the Dijon mustard and the frozen meatless crumbles.
7. (If using ground turkey, brown that first in the oil and then add in the vegetables and spices and proceed to the next steps.)
8. Now, deglaze the pan with the beer feel free to drink the other half of the bottle at this point too!
9. Deglazing is a fancy word for adding liquid to a pot with meat and/or veggies and aromatics cooking.
10. When you add the liquid, and scrape up the bottom of the pot, youll get a lot of yummy browned its packed with flavor.
11. Next add the tomatoes along with any liquid in the can, and add the broth.
12. Cover and simmer for about 10 minutes on medium.
13. Now, add all the well-rinsed and drained beans and simmer for 5-10 minutes more uncovered.
14. Add the frozen corn kernels and diced butternut squash, cover, and simmer on med-low for about 15-20 additional minutes.
15. Add cilantro and season to taste with salt, pepper, hot sauce, and any more of the spices from the earlier addition.
16. This is a great healthy chili on its own.
17. Its also wonderful over whole-grain spaghetti, or as topping for a baked potato.
18. I like to top it with finely chopped green onions, shredded reduced fat Monterrey jack cheese, and light sour cream.
19. It makes a big batch so feel free to freeze half of it right away.
20. If you dont dig corn, butternut squash or cilantro, you can omit those.
21. Be daring though all of those unusual additions give the chili great texture, and a wonderful depth of flavor.
22. Plus, they boost the fiber, vitamin and antioxidant content, and they stretch the dish very economically.
23. Round out your meal with some more of that beer (you probably had to buy a 6-pack anyway, right?)
24. and something light and fruity for dessert.

olive oil, onion, red pepper, fresh jalapeno, garlic, carrot, ground coriander, oregano, ground cumin, chili powder, red pepper, cinnamon, cayenne pepper, mustard, ground meat substitute, ipa, tomatoes, vegetable broth, black beans, kidney beans, pinto beans, great northern beans, cilantro, frozen sweet corn, butternut squash, salt, hot sauce

Taken from www.food.com/recipe/vegetarian-4-bean-chili-453253 (may not work)