Recipe By Danielle
Rating
Published Jun 19th
Prep 20m Cook 1h 40m Additional - Ready In 1h 60m
Servings 8 servings Calories 257.6

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.

Recipe 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

Cooking Directions

  1. 1 Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
  2. 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.
  3. 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.
  4. 4 Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.

Nutrition Facts

  • Calories 257.6
  • Carbohydrate 48.5 g
  • Fat 3.3 g
  • Fiber 14.8 g
  • Protein 13 g
  • Saturated Fat 0.5 g
  • Sodium 1612.6 mg
  • Sugar 5.8 g

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Chef's Notes

Chili is very forgiving; if it's too thick, add more liquid. If it's too runny, add tomato paste or another can of beans and simmer longer to cook off extra moisture. You can also just blend a cup or two of the chili in a blender and add it back to the pot!; Feel free to substitute tomato juice or V8(R) for the Bloody Mary mix. You can use 2 jalapeno peppers in place of the banana pepper. 1 tablespoon brown sugar can be used instead of the white sugar; If you want to make this with meat, step 1 would be to brown 1 pound ground beef/turkey in the pot with 1 tablespoon of extra virgin olive oil over medium or medium-low heat. When cooked, drain meat and set aside. Then follow this recipe as written. Keep in mind, if you add a pound of meat you will likely need to add another can of Bloody Mary mix or tomato juice, otherwise this recipe will be too thick.

Reviews

  1. Omg this chili is voodoo or something because let me tell you I’m on a weight loss journey and so far I’m down 30 pounds I ate nothing but this chili thanks a million!
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