Three Bean Vegetarian Chili
Author: Alida Fischbach
Yields: 4 to 6 servings
- 2 tablespoons olive or canola oil
- 1 large yellow onion, chopped
- 1 large red pepper, seeded and chopped
- 1 large green pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 6 cloves garlic, minced (or grated)
- 1 cup vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 (15 ounce) can dark red kidney beans
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon hot red pepper sauce
- 1 teaspoon salt (optional)
- 1 (15 ounce) can fat free vegetarian refried beans
- Topping ideas: shredded cheese, scallions, tortilla chips, tomatoes, sour cream
- Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking.
- Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables.
- Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.
- Season chili with cumin, chili powder, hot sauce and salt (if using).
- Thicken chili by stirring in refried beans.
- Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/21/three-bean-vegetarian-chili/
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