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3-Bean Vegetarian Chili



This recipe is perfect for a hungry crowd! From your pantry, put the beans, corn and tomatoes to work for any unexpected guests. And the fresh ingredients in this recipe are usually on-hand as well: carrots (pre-shredded carrots work great!), minced garlic (jarred and refrigerated is fine!) , an onion and bell pepper. Besides the flavor, the best thing about this recipe is that it's ready in about 30 minutes. Enjoy!

3-Bean Vegetarian Chili (serves 6)

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, chopped

1 large carrot, small dice

1 large bell pepper, small dice

2 tablespoons chili powder

½ pound mushrooms, chopped

1-28 ounce can diced tomatoes

1-15 ounce can black beans

1-15 ounce can kidney beans

1-15 ounce can pinto beans

1-8 ounce can whole kernel corn, drained

1-1/2 teaspoon cumin

1-1/2 teaspoon dried oregano

1-1/2 teaspoon dried basil

1/2 teaspoon salt

6 ounce can tomato paste

Fresh cilantro, chopped, for garnish

Heat oil in a large sauce pan over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the bell pepper and mushrooms. Season with chili powder and cook 5 minutes or until peppers are tender.

Stir in tomatoes with liquid, and three cans of beans with liquid. Add the drained corn. Season with cumin, oregano, basil and salt. Bring to a boil. Reduce heat to medium and cover, cook 20 minutes stirring occasionally. When ready to eat, serve into bowls and garnish with cilantro. Enjoy!

PRINTER FRIENDLY VERSION

#glutenfree #vegetarian

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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