Three Bean Chili With Vegetables

Published on October 2, 2012 by in Recipes
Michelle picked this delicious three bean chili recipe because, it’s a good meal as we transition to cooler fall weather. It’s also an easy, healthy recipe that is hearty enough to stand alone as a meal as we get busier with back to school activities, etc. Hope you enjoy!

Three Bean Chili with Vegetables

1 ½ Tbsp canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole kernel corn
1 cup chopped red bell pepper
1 cup chopped zucchini
2 Tbsp chili powder
2 tsp dried oregano
2 tsp ground cumin
¾ tsp salt
2 (28 ounce) cans crushed tomatoes
2 (16 ounce) cans pinto beans, rinsed and drained
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans black beans, rinsed and drained
1 (6 ounce) can tomato paste
1 ½ Tbsp rice vinegar
1 ½ tsp finely chopped chipotle chile, canned in adobe sauce
1 cup chopped fresh cilantro
1 cup shredded reduced fat cheddar cheese
1 cup reduced fat sour cream

Heat oil in a large stockpot over medium- high heat. Add onion, carrot and garlic, sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese and sour cream. Yield: 16 servings (1 ¼ cups chili)

 
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