Three Bean Vegetarian Chili

Three Bean Vegetarian Chili
Three Bean Vegetarian Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp. vegetable oil

  • 2

    cups coped green bell pepper

  • 2

    cup chopped red bell pepper

  • 1

    cup chopped onion

  • 4

    garlic clove, pressed

  • 1

    TBLS. chili powder

  • 3/4

    tp. ground cumin

  • 2

    can (14.5 oz. each)diced tomatoes, undrained or use 3 cans (10 oz. each) Rotel, undrained

  • 1

    can (15.5 oz.) mild chili beans in sauce. undrained

  • 1

    can (15.5 oz.) pinto beans, drained and rinsed

  • 1

    can (15 oz.) black bean, drained and rinsed

  • 1

    can (7 oz. )whole kernel corn, drained

  • Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

Directions

1. Heat oil in Dutch oven pan over medium-high heat 1-3 minutes or until simmering. Add bell peppers, onion, garlic, chili powder and cumin. Cook until vegetables are crisp-tender, about 5 minutes. 2. Add tomatoes (or Rotel), beans and corn and mix well. Bring to a boil, reduce heat and simmer, covered, 45 minutes, stirring occasionally. 3. Ladle chili into soup bowl and serve with toppings, if desired.

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