EASY THICK AND RICH VEGETARIAN 3-BEAN CHILI

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Easy Thick and Rich Vegetarian 3-Bean Chili image

This has been my 'go to' chili recipe for over 20 years. It is quick to make, and believe it or not, low fat. At least until I top it with cheese and sour cream!

Provided by Stacia Osborn @tikitacky

Categories     Other Main Dishes

Number Of Ingredients 14

2 teaspoon(s) vegetable oil
1 cup(s) chopped onion
1 cup(s) chopped green bell pepper (optional)
4 clove(s) garlic, large/crushed
1 can(s) 28 ounce crushed tomatoes
1 can(s) pinto beans, rinsed and drained (or 2 cups cooked)
1 can(s) blacka beans, rinsed and drained (or 2 cups cooked)
1 can(s) cannelli (white kidney beans), rinsed and drained (or 2 cups cooked)
1 package(s) 10 ounce frozen corn (or 12 ounce canned)
2 tablespoon(s) chili powder (more if desired - i use 4)
1 1/2 teaspoon(s) dried oregeno
1 teaspoon(s) ground cumin
1 teaspoon(s) salt
2 teaspoon(s) red wine vinegar

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until tender. Add small amounts of water, a few tablespoons at a time as necessary to prevent sticking.
  • Add remaining ingredients, mixing well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium-low, simmer 20 minutes.
  • Quick tip: Keep frozen, chopped onion in your freezer! Makes meal prep so much easier/faster!

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