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Vegetarian Three-Bean Chili

    1 tablespoon olive oil
    1 onion, chopped
    1 (15-ounce) can black beans, drained, rinsed
    1 (15-ounce) can pinto beans, rinsed, drained
    1 (15-ounce) can kidney beans, rinsed, drained
    1 (14.5-ounce) 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
    Cover and simmer for 20 to 30 minutes stirring occasionally. Season to taste
    with salt and pepper. Serve hot.

    Makes 4 servings

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