Easy Thick And Rich Vegetarian 3-bean Chili Recipe

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Easy Thick and Rich Vegetarian 3-Bean Chili

Stacia Osborn

By
@tikitacky

This has been my 'go to' chili recipe for over 20 years. It is quick to make, and believe it or not, low fat. At least until I top it with cheese and sour cream!


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Serves:

6 (1.5 cups per serving)

Prep:

5 Min

Cook:

20 Min

Ingredients

2 tsp
vegetable oil
1 c
chopped onion
1 c
chopped green bell pepper (optional)
4 clove
garlic, large/crushed
1 can(s)
28 ounce crushed tomatoes
1 can(s)
pinto beans, rinsed and drained (or 2 cups cooked)
1 can(s)
blacka beans, rinsed and drained (or 2 cups cooked)
1 can(s)
cannelli (white kidney beans), rinsed and drained (or 2 cups cooked)
1 pkg
10 ounce frozen corn (or 12 ounce canned)
2 Tbsp
chili powder (more if desired - i use 4)
1 1/2 tsp
dried oregeno
1 tsp
ground cumin
1 tsp
salt
2 tsp
red wine vinegar

Directions Step-By-Step

1
Heat oil in a large saucepan over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until tender. Add small amounts of water, a few tablespoons at a time as necessary to prevent sticking.
2
Add remaining ingredients, mixing well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium-low, simmer 20 minutes.
3
Quick tip: Keep frozen, chopped onion in your freezer! Makes meal prep so much easier/faster!

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian