This three-bean chili is a satisfying and quick vegetarian meal with beans, bell peppers, tomatoes – flavored with cumin, garlic, chili powder and black pepper. Get yourself a substantial meal by adding corn muffins to this dish. Serve this classy three-bean chili garnished with chopped cilantro and a drizzle of lime if you want to skip sour cream. Smart Recipes, Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables Vegetarian Three Bean Chili Three Bean Chili Recipe | PT25M Serves 6 Ingredients: 2 Teaspoons Olive Oil 1 Cup Onion 0.5 Cup Green Bell Pepper 2 Teaspoons Garlic 0.75 Cup Water 2 Tablespoons Tomato Paste 2 Teaspoons Chili Powder 2 Teaspoons Ground Cumin 0.25 Teaspoon Black Pepper 1 (15 1/2-Ounce) Can Garbanzo Beans 1 (15 1/2-Ounce) Can Red Kidney Beans 1 (15 1/2-Ounce) Can Black Beans 1 (14 1/2-Ounce) Can Organic Vegetable Broth 1 (14 1/2-Ounce) Can No-Salt-Added Diced Tomatoes 1 Tablespoon Yellow Cornmeal 0.25 Cup Fresh Cilantro 6 Tablespoons Reduced-Fat Sour Cream In a large saucepan, heat oil over medium-high heat. Sauté onion, garlic and bell pepper 3 minutes. Add ¾ cup of water with tomato paste, chili powder, ground cumin, black pepper, three-beans, veggie broth and diced tomatoes. Bring to a boil and then reduce heat to simmer on medium-low, about 8 minutes. Add cornmeal, stir a couple more minutes and remove from heat. Sprinkle with cilantro and serve with sour cream.

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