2CupsMixed Peppers, dicedI use a combination of poblanos, jalapenos, banana peppers, habaneros, and anaheims. These were what I was able to get fresh at the market. Any combination of pepper will work, though, and if you prefer things less spicy, I would suggest using one poblano, and the rest as simply bell peppers.
2CupsDiced Yellow Onion
1TablespoonMinced Fresh Garlic
1/2TeaspoonFresh Ground Black Pepper
16 OuncesVegetable Broth
8OuncesBeyond Meat Chicken Strip SubstituteOptional. May also use any other veggie chicken substitute you prefer.
In a large stock pot over medium heat, saute peppers and onions until soft.
Add garlic and saute for 1 minute.
Add beans, and stir to combine.
Add canned tomatoes and vegetable broth.
Add salt, pepper, cumin, and oregano.
Bring to a boil.
Reduce heat to low and simmer for at least two hours, or until broth reduces and the chili starts to thicken.