Three Bean Chili
This quick and easy three bean chili is perfect when you want a cozy warm vegetarian meal. Chili is healthy, hearty and just perfect for lunch, dinner or quick snack.
Equipment
- Dutch oven or large pot
Ingredients
- 15.5 oz canned Black Beans drained and rinsed
- 15.5 oz canned Red Kidney Beans drained and rinsed
- 15.5 oz canned Cannelloni Beans drained and rinsed
- 28 oz Crushed Tomatoes canned (can substitute with medium salsa)
- 2 cup Vegetable Stock
- 1 tbsp Olive Oil extra virgin
- 1 cup Spanish Onion diced
- 3 cloves Garlic thinly sliced
- 1 Jalapeno chopped
- 1 cup Red Bell Pepper diced
- ½ cup Carrots diced
- 2 tsp Roasted Cumin ground
- 1 Chipotle Chili in adobo sauce seeded and minced
- 2 tbsp Adobo sauce
- ½ tsp Oregano
- 2 tbsp Chili seasoning
- 2 tbsp Cayenne Pepper
- 1 tbsp Honey
- Salt to taste
- Black Pepper freshly ground
- Sour Cream for garnish
- Cheddar Cheese, shredded for garnish
- Scallions, chopped for garnish
- Coriander Leaves, chopped for garnish
- Jalapeno slices for garnish
- Avocado, sliced for garnish
- Lime wedges for garnish
Instructions
- Heat the oil in Dutch oven or large pot over medium heat.
- Add garlic, onion, bell peppers, and carrots. Cover and cook. Stirring occasionally until the vegetables are soft, about 5-7 minutes.
- Add the roasted cumin powder, stir for about 1 minute.
- Stir in crushed tomatoes(or salsa), vegetable stock, chipotle chili, adobo sauce, oregano, chili seasoning, salt and cayenne pepper.
- Simmer, partially covered, stirring from time to time, for 10-15 minutes.
- Stir in beans and cook, partially covered for 20 minutes longer.
- Adjust salt and other seasonings to your taste. Add freshly ground black pepper.
- Garnish with a dollop of sour cream, cheddar cheese, scallions, chopped coriander leaves, jalapeno slices, avocado slices and squeeze of lime.