MILD VEGETARIAN 3-BEAN CHILI

Mild Vegetarian 3-Bean Chili image

This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.

Provided by SLOW JO

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 56.1 g, Fat 6.2 g, Fiber 20.1 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1271 mg, Sugar 7.3 g