Name: Vegetarian Three Bean Chili
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (28 oz) diced tomatoes; 1 can (6 oz) tomato paste; 2 cups vegetable broth; Salt and freshly ground black pepper to taste

Instructions

Sauté the vegetables

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell peppers and cook for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the spices

Stir in the chili powder, cumin, and dried oregano. Cook for about 1 minute to toast the spices and release their flavors, stirring constantly to prevent burning.
Add beans and tomatoes

Add the drained and rinsed black beans, kidney beans, and pinto beans to the pot. Stir in the diced tomatoes with their juice and the tomato paste, mixing well to combine all ingredients.
Simmer the chili

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
Season and thicken

Season with salt and pepper to taste. If the chili is too thin, continue simmering uncovered for an additional 5-10 minutes until it reaches your desired consistency. If it's too thick, add a little more vegetable broth.
Serve with toppings

Ladle the chili into bowls and serve hot with optional toppings such as diced avocado, chopped cilantro, shredded cheese, sour cream, or crushed tortilla chips.

Vegetarian Three Bean Chili

Ingredients

Instructions

Nutritional Information