How To Make Three-Bean Vegetarian Chili
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) pinto beans, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
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Add the garlic, bell pepper, and jalapeno pepper to the pot. Cook for another 2-3 minutes until the vegetables are tender.
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Stir in the chili powder, cumin, and paprika. Cook for 1 minute to toast the spices.
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Add the diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth to the pot. Season with salt and pepper to taste.
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Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld together.
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Serve the chili hot, topped with your choice of optional toppings. Enjoy!
Nutrition
- Calories : 315kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Sodium : 932mg
- Total Carbohydrates : 55g
- Dietary Fiber : 16g
- Sugar : 6g
- Protein : 16g
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