Vegetarian Bloody Mary Bean Chili

Use up leftover Bloody Mary mix in this vegetarian, bean-filled chili that works with any veggies you have on hand.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 258 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon white sugar
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2 teaspoons dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• 1 large yellow onion, chopped
• 1 tablespoon extra-virgin olive oil
• 1 (16 ounce) can fire-roasted diced tomatoes
• 1 banana pepper, seeded and diced
• 6 ounces bottled Bloody Mary mix
• 0.25 teaspoon cayenne pepper
• 0.5 tablespoon chili powder
• 1.5 teaspoons ground cumin
• 0.5 (6 ounce) can tomato paste
• 5 large portobello mushrooms, diced

Recipe Instructions

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.