Three Bean Vegetarian Chili
Author: 
Yields: 4 to 6 servings
 
Ingredients
  • 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
Instructions
  1. Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking.
  2. Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables.
  3. Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.
  4. Season chili with cumin, chili powder, hot sauce and salt (if using).
  5. Thicken chili by stirring in refried beans.
  6. Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.
Recipe by My Site at https://www.alidaskitchen.com/2013/10/21/three-bean-vegetarian-chili/