Vegetarian Three-Bean Chili
1 tablespoon olive oil
1 onion, chopped
1 (15-oz.) can black beans, drained, rinsed
1 (15-oz.) can pinto beans, rinsed, drained
1 (15-oz.) can kidney beans, rinsed, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
- In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes.
- Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable broth, green bell pepper, chili powder, cumin and garlic powder; mix well and reduce heat.
- Cover and simmer for 20 to 30 minutes stirring occasionally.
- Season to taste with salt and pepper.
- Serve hot.
- Makes 4 servings