Hearty Five-Bean Vegetarian Chili

Ingredients

• 15.5 ounces (1 can) red kidney beans
• 15.5 ounces (1 can) black beans
• 15.5 ounces (1 can) navy beans
• 15.5 ounces (1 can) great northern beans
• 15.5 ounces (1 can) pinto beans
• 14.5 ounces (1 can) diced tomatoes
• 15.25 ounces (1 can) sweet yellow corn
• 4.5 ounces (2 cans) sliced black olives
• 8 ounces (1 can) tomato sauce
• 6 ounces (1 can) tomato paste
• 1 1/2 tablespoons sea salt
• 1 tablespoon fresh ground black pepper
• 1/2 tablespoon ground red pepper
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon molasses
• 1/2 cup fresh cilantro, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 small yellow onion, diced
• 1-2 jalapeno peppers (per desired "heat" preference), seeded and diced
• 3 meduim fresh garlic cloves, diced
• olive oil (to saute vegetables)
• 1/2 ounce fresh chives, chopped into rings (for garnish)
• sour cream (for garnish)
• shredded cheese (for garnish)

Instructions

1. In a large stock pot, combine first ten ingredients, cooking over low to medium heat. Stir occaisionally.
2. Meanwhile, in a large skillet coated with olive oil, saute peppers, onion, and garlic until barely tender.
3. While pepper mixture is sauteing, add in salt, pepper, cilantro, lime juice, and molasses to the cooking bean mixture. Stir until well combined, and bring chili to a boil. Once boiling, reduce heat and allow to simmer for about 15 minutes.
4. Remove completed chili from heat, and dish up into your favorite soup bowls or mugs. Garnish with shredded cheese, a dollop of sour cream, and a sprinkle of fresh chives.

Notes