Three Bean Vegetarian Chili

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This healthy Three Bean Vegetarian Chili is easy to make and delicious.

  • My version of this recipe calls for just red and yellow/orange peppers (because I dislike green peppers!). Of course, you should use your favorite bell peppers!
  • The single can of tomatoes (with their juices) makes this a ‘red’ chili. They can be omitted if you prefer a white chili, or drain the can and add water instead.
  • If you like a spicy chili, don’t seed and/or add a second jalapeno pepper and/or more chili powder.
  • Serve with rolls, cornbread or chips, alongside a green salad or green vegetable.
  • For a vegan vegetarian chili, leave off the cheddar cheese garnish
Three-Bean Vegetarian Chili
Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Servings: 4 people
Author: Vicki J. Caparulo, adaped by Karen Swanson
Ingredients
  • 2 TBSP extra virgin olive oil
  • 1 red bell pepper medium sized, seeded and chopped
  • 1 yellow/orange bell pepper (see note) medium sized, seeded and chopped
  • 1 jalapeno pepper (see note) seeded and minced
  • 1 onion medium sized, chopped
  • 6 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1.5 tsp chili powder (see note)
  • 1 tsp paprika
  • 1 tsp Penzey's Balti seasoning optional
  • 1/4 cup dry vermouth
  • 1 can diced tomatoes (see note) 14.5 oz can, with juice
  • 1 can small red beans (like red pinto) 15.5 oz can, rinsed and drained
  • 1 can black beans 15.5 oz can, rinsed and drained
  • 1 can small white beans (like cannellini) 15.5 oz can, rinsed and drained
  • 1/2 tsp Adobo seasoning (bottle with green top, others also OK)
  • 1 pinch salt more/less - to taste
  • 1 pinch pepper more/less - to taste
  • 1/4 cup chopped cilantro optional, for topping
  • 1 cup shredded cheddar optional, for topping
  • 1 TBSP light sour cream optional, for topping
Instructions
  1. Prepare vegetables: seed and chop the bell peppers, seed and mince the jalapeno peppers, chop the onion, mince the garlic.  Wash and chop the cilantro.

  2. In a heavy 4 quart Saucepan/Stockpot or Dutch Oven, heat the olive oil over medium-high heat.

  3. Add the chopped bell peppers, jalapeno pepper, and onion over medium-high heat until the vegetables begin to soften, about 4-6 minutes.  Add garlic and cook for 1-2 minutes.

  4. Stir in the cumin, chili powder, paprika and optional Penzey's Balti seasoning.  Add the vermouth and cook until it evaporates, about 2 minutes.

  5. Stir in the tomatoes and their juice.

  6. Add the rinsed and drained beans and Adobo seasoning, and bring to a boil. (If you like your chili with a bit more 'sauce' add 1/2-1 cup of water and bring to a boil.

  7. Reduce heat, season to taste with salt and pepper, and simmer for 10-20 minutes, until desired thickness.

  8. Serve in individual bowls. Optionally stir in a scant spoonful of light sour cream for thickness and to lighten. Top with optional cheddar cheese and cilantro.

Recipe Notes
  • I used red and yellow/orange peppers because I dislike green peppers. Use your favorite bell peppers.
  • The single can of tomatoes (with their juices) makes this a 'red' chili. They can be omitted if you prefer a white chili, or drain the can and add water instead.
  • If you like a spicy chili, don't seed it and/or add a second jalapeno pepper and/or more chili powder.
  • Serve with rolls, cornbread or chips, alongside a green salad or green vegetable.

 

 

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