The weather is finally warming up more but even so, we still have been experiencing some chilly days. So I thought it would be appropriate to share this recipe for Three-Bean Veggie Chili. A friend of mine told me she makes veggie chili by substituting three cans of different kinds of beans for the meat in a regular chili recipe. That sounded pretty good to me, so I looked up a variety of chili recipes and created a veggie chili recipe of my own. It’s a thick, chunky chili that’s easy to make and tastes great! Serve it for lunch or a simple dinner with salad and some crusty bread or rolls and you have a great chilly-weather meal!
Three-Bean Veggie Chili
THREE-BEAN VEGGIE CHILI by NancyC
Makes 6 servings
- 2 Tablespoons canola oil or olive oil
- 2 medium size yellow onions, chopped
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, not drained
- 1 (8-ounce) can tomato sauce
- 2 Tablespoons chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1 15.5 ounce can pinto beans, rinsed and drained
- 1 15/5 ounce can red beans, rinsed and drained
- 1 15.5 ounce can black beans, rinsed and drained
- Optional: a dollop of sour cream, a sprinkling of shredded cheddar cheese, and some sliced green onion stems for toppings
Heat oil in a large saucepan over medium heat. Saute onions and garlic in oil until onions are tender and translucent.
Mix in the two cans of diced tomatoes, undrained, and the tomato sauce. Add chili powder, cocoa powder, cumin, oregano, and coriander; blend ingredients together. Stir in the three cans of beans. Reduce heat to low and simmer for 40 to 50 minutes…then it’s ready to serve!
Recipe from NancyC | nancy-c.com
I like serving rolls or bread with my chili, or at least oyster crackers. Sometimes I use toppings on my chili and other times I like it without. How do you like serving your chili?