By Sara Munson, Boston University Dietetic Intern

Easy Vegan Bean Chili (Serves 8 )

Made for RD, MS, Sarah Butler’s Vegetarian Eating class at Boston University, this vegan chili only takes 30 minutes, as long as you prep your dried beans in advance. It’s a great option for a chilly night or a summertime picnic!

Ingredients:
5 cups cooked Beans, Kidney, Pinto, and/or Cannellini (2 cups dry) (May substitute 2 large cans of beans, be sure to rinse thoroughly)
28 oz. Can Crushed Tomatoes
28 oz. Can Diced Tomatoes
2 small Yellow Onions, chopped
2 Green Bell Peppers, chopped
1 Tablespoon Ground Cumin
1 Teaspoon Chili Powder
½ Teaspoon Paprika
½ Teaspoon Garlic Powder
1 package of Whole Wheat Tortillas, slice tortillas into small strips

Optional:
Cayenne Pepper to taste
6 oz Tomato Paste + 6 oz Water (Not used in this recipe to reduce sodium content)

Instructions:

1)    In large pot, combine tomatoes, beans, and spices and let cook at medium heat.

2)    Sauté peppers and onions in a separate sauté pan at medium heat until soft, add to tomato mixture.

3)    Let chili cook for about 30 min (the longer it simmers the better the flavor).  You may add spices to taste.

4)    Toast tortillas in a sauté pan until golden brown and sprinkle over bowls of chili to serve.