Mild Vegetarian 3-Bean Chili

This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 343 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 ½ tablespoons chili powder
• 1 large green bell pepper, chopped
• 1 large clove garlic, minced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 large onions, chopped
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium carrot, chopped
• 1 medium yellow bell pepper, chopped
• 1 (28 ounce) can diced tomatoes in juice, undrained

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.

Step 2

Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.