Quick Three Bean Chili
This hearty, healthy recipe fills you up but doesn’t weigh you down! Low in fat and calories yet high in protein and flavor, this classic vegetarian chili packs plenty of flavor and nutrients. It will please even the most dedicated meat eaters.
- 1 can (15-ounce) kidney beans
- 1 can (15-ounce) pinto beans
- 1 can (15-ounce) black beans
- 2 tablespoons vegetable oil
- 2 cups vegetable broth
- 1 can (28-ounce) diced tomatoes
- 1/4 cup chili powder
- 1 medium onion
Wipe off tops of cans before opening.
Drain and rinse beans.
Chop onion into small pieces.
In a medium soup pot, heat the oil until hot. Add onion and cook, stirring, over moderately high heat for about 5 minutes.
Stir in the chili powder, beans, tomatoes, and vegetable broth, and bring to simmer.
Simmer the chili over moderately low heat until thickened, about 15 minutes.
Season with additional spices and toppings of choice.
Smart Shopping Tips
Cooking & Serving Tips:
- Instead of using canned beans, save money by cooking dried beans in bulk and freezing them in can-size portions.
- Dried beans double in volume when cooked. One pound equals roughly 6 cans of beans.
- Slow cook beans on low heat for about 8 hours overnight in a slow cooker until they are tender.
- Add 2 jalapenos, seeded and diced into 1/4-inch pieces for additional spice.
- Top with fresh chopped cilantro, thinly sliced green onions, garlic and/or a dollop of plain Greek yogurt.
- Add salt and freshly ground pepper for additional flavor.