Three Bean Vegetarian Chili | Blue Jean Chef - Meredith Laurence

Name: Three Bean Vegetarian Chili | Blue Jean Chef - Meredith Laurence
Ingredients: 1 cup black beans; 1 cup Great Northern beans; 1 cup red kidney beans; 2 tablespoons olive oil; 2 yellow onions (chopped); 2 ribs celery (chopped); 2 large carrots (sliced ¼-inch thick); 3 large cloves garlic (minced); 2 red bell peppers (chopped); 1 green bell peppers (chopped); 1 Jalapeño pepper (minced); 1 teaspoon dried ground cumin; 1 teaspoon dried oregano; 2 tablespoons chili powder; ¼ teaspoon ground cayenne pepper; 1 tablespoon salt; 2 tablespoons tomato paste; 1 28 ounce can tomatoes; 1 quart vegetable stock; 1 cup corn kernels (fresh, or frozen and thawed); 1 cup peas (fresh, or frozen and thawed); ¼ cup fresh cilantro or parsley; sour cream (optional); Cheddar cheese (grated (optional))

"This vegetarian chili will keep you warm and full all year long. Loaded with delicious vegetables and three different beans, you'll feel great too...."

INGREDIENTS

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1 cup black beans

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1 cup Great Northern beans

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1 cup red kidney beans

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2 tablespoons olive oil

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2 yellow onions (chopped)

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2 ribs celery (chopped)

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2 large carrots (sliced ¼-inch thick)

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3 large cloves garlic (minced)

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2 red bell peppers (chopped)

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1 green bell peppers (chopped)

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1 Jalapeño pepper (minced)

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1 teaspoon dried ground cumin

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1 teaspoon dried oregano

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2 tablespoons chili powder

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¼ teaspoon ground cayenne pepper

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1 tablespoon salt

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2 tablespoons tomato paste

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1 28 ounce can tomatoes

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1 quart vegetable stock

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1 cup corn kernels (fresh, or frozen and thawed)

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1 cup peas (fresh, or frozen and thawed)

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¼ cup fresh cilantro or parsley

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sour cream (optional)

•

Cheddar cheese (grated (optional))

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