Vegetarian Three-Bean Chili

  1. 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
  2. 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
  1. In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes.
  2. 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.
  3. Cover and simmer for 20 to 30 minutes stirring occasionally.
  4. Season to taste with salt and pepper.
  5. Serve hot.
  6. Makes 4 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases