How to Make Vegetarian 3-Bean Chili
Things You’ll Need:
- Fresh, cooked or canned black beans (1 can)
- Fresh, cooked or canned pinto beans (1 can)
- Fresh, cooked or canned red kidney beans (1 can)
- Diced tomatoes, canned or fresh (2 cans)
- Diced onions
- Diced green peppers
- chili powder
- garlic powder
- Can of yellow or white corn
- Grated cheese and/or lite sour cream
Get a Med-large sauce pan and add the beans, the diced onions and peppers, the tomatoes and simmer on medium for about 20 minutes. Do not forget to keep stirring your chili or you’ll have burnt beans at the bottom of the saucepan which leaves a bad taste and makes clean-up a pain in the rear.
Once the beans and veggies have cooked for a bit, turn the temperature to low or med-low and add the spices and corn. Use about a tsp of each spice- or to your taste. Simmer on low for another 20 minutes or so until the smell of the chili has permeated your apartment or house and everyone in it has migrated to the kitchen. It is now about ready to eat!
Taste it to be sure that you don’t need to add anything. Try to buy low-sodium beans if you get the canned variety and if you pre-cooked your beans, you may need to add a small pinch of sea salt. Serving size is about 1 cup, and you will want to put a small dab of sour cream or a little grated cheese on top. This recipe is actually very healthful- high in fiber and protein, vegetarian, and pretty low in calories.
Tips & Warnings
- For some more spice and kick, add some diced jalapeno peppers to taste.
- This chili goes super with cornbread