Vegetarian Three-Bean Chili

Yields8 Servings


 1 tbsp cooking oil
 1 onion, chopped
 1 bell pepper, chopped
 2 carrots, chopped
 1 jalapeno, chopped (optional)
 1 tsp garlic powder
 2 tbsp chili powder
 1 tsp cumin
 1 15-oz. can pinto beans, drained and rinsed
 1 15-oz. can black beans, drained and rinsed
 1 15-oz. can kidney beans, drained and rinsed
 2 15-oz. cans diced tomatoes (fire-roasted for smokier flavor)
 2 cups vegetable broth
 Salt and black pepper to taste

1. Heat oil in a large pot over medium heat. Add onion, bell pepper, carrots, and jalapeno, if using. Cook for about 5 minutes.

2. Stir in garlic powder, chili powder, and cumin, and cook for another minute.

3. Add beans, diced tomatoes, and broth, and stir to combine.

4. Bring to a boil, then reduce heat to medium-low and simmer for 30-35 minutes.

5. Taste and add salt and black pepper as needed.

6. Serve with fresh toppings such as shredded cheese, avocado, or a dollop of plain Greek yogurt. Use plant-based cheese or yogurt to keep this recipe vegan, if desired.

Adapted From: