easy thick and rich vegetarian 3-bean chili
(1 rating)
No 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!
(1 rating)
yield
6 (1.5 cups per serving)
prep time
5 Min
cook time
20 Min
Ingredients For easy thick and rich vegetarian 3-bean chili
-
2 tspvegetable oil
-
1 cchopped onion
-
1 cchopped green bell pepper (optional)
-
4 clovegarlic, large/crushed
-
1 can28 ounce crushed tomatoes
-
1 canpinto beans, rinsed and drained (or 2 cups cooked)
-
1 canblacka beans, rinsed and drained (or 2 cups cooked)
-
1 cancannelli (white kidney beans), rinsed and drained (or 2 cups cooked)
-
1 pkg10 ounce frozen corn (or 12 ounce canned)
-
2 Tbspchili powder (more if desired - i use 4)
-
1 1/2 tspdried oregeno
-
1 tspground cumin
-
1 tspsalt
-
2 tspred wine vinegar
How To Make easy thick and rich vegetarian 3-bean chili
-
1Heat 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.
-
2Add remaining ingredients, mixing well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium-low, simmer 20 minutes.
-
3Quick tip: Keep frozen, chopped onion in your freezer! Makes meal prep so much easier/faster!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT