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THREE BEAN VEGETARIAN CHILI

  • 2 teaspoons (10 mL) vegetable oil
  • 2 cups (500 mL) chopped green bell pepper
  • 2 cups (500 mL) chopped red bell pepper
  • 1 cup (250 mL) chopped onion
  • 4   garlic cloves, pressed
  • 1 tablespoon (15 mL) chili powder
  • 3/4 teaspoon (4 mL) ground cumin
  • 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained
  • 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained
  • 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed
  • 1 can (15 ounces/450 g) black beans, drained and rinsed
  • 1 can (7 ounces/200 g) whole kernel corn, drained
  •  Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

DIRECTIONS

  1. Heat oil in Rockcrok Dutch Oven or Executive (4-qt.) Casserole over medium-high heat 1-3 minutes or until shimmering. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.
  2. Add tomatoes, beans and corn; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.
  3. Ladle chili into soup bowls. Serve with toppings, if desired.

Yield:

  • 12  servings of 1 cup
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