Description
This 3 bean vegetarian chili is made with a combination of black beans, pinto beans, and kidney beans for a deliciously satisfying plant-based meal!
Ingredients
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- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, stemmed, seeded, diced
- 9 medium garlic cloves, minced (about 3 tablespoons)
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 15oz can black beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- 1 15oz can corn, drained (or 2 cups frozen corn)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
Instructions
- In a large pot, add the olive oil, onion, and bell pepper.
- Cover and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
- Add the garlic, cumin, chili powder, cayenne pepper, and ½ teaspoon salt and continue to cook for 2 minutes.
- Add the beans, vegetable broth, tomatoes, oregano, and brown sugar.
- Bring the mixture to a boil over medium-high heat then reduce the heat to medium-low and simmer until the chili is thickened, about 25 minutes.
- Add the corn and continue to simmer for 5 minutes. (If using frozen corn, simmer for an additional 5 minutes.)
- Remove from heat and add the parsley and red wine vinegar. Season with salt to taste.
Keywords: 3 bean chili, vegan chili, vegetarian chili