Three Bean Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 tbsp Canola Oil or Olive Oil 1 small red onion, finely chopped 1 Garlic clove, minced 1 tbsp Chili powder1 tsp Cumin 1 tsp dried Oregano1 Red Bell Peppers, cored, seeded, and cut into small dice8 ounces Mushrooms (any kind), washed and thinly slicedOne 15.5-ounce can Black Beans, rinsed and drained One One 15.5-ounce can Red Kidney Beans, rinsed and drainedOne 15.5-ounce can Soybeans (do not drain), or any other canned bean rinsed and drainedOne 14.5-ounce can Diced Tomatoes (do not drain)1 cup low sodium Vegetable Broth or water1 1/2 tbsp Balsamic Vinegar1/2 cup chopped fresh cilantro, for garnish
Makes approximately 7, 1-cup servings
1. Heat oil in a 6-quart saucepan over medium-high heat. Add the onion and saute for 3 minutes. Add the garlic, chili powder, cumin and oregano and saute for 30 seconds. Add the optional red bell pepper and mushrooms and saute for 3 minutes.
2. Add the black beans, red kidney beans, soybeans, diced tomatoes, and water and bring to a boil. Reduce the head to a gentle simmer and cook for 30 minutes, or until slightly thickened.
3. Add the balsalmic vinegar, if using, adjust the seasoning, and garnish with the cilantro.
Serve over quinoa to remain gluten-free, or rice or couscous if gluten is not a concern.
Storage tip: This chili keeps for 5 days refrigerated, and it can be frozen for 1 month.
Number of Servings: 7
Recipe submitted by SparkPeople user JILLYDILL1.
1. Heat oil in a 6-quart saucepan over medium-high heat. Add the onion and saute for 3 minutes. Add the garlic, chili powder, cumin and oregano and saute for 30 seconds. Add the optional red bell pepper and mushrooms and saute for 3 minutes.
2. Add the black beans, red kidney beans, soybeans, diced tomatoes, and water and bring to a boil. Reduce the head to a gentle simmer and cook for 30 minutes, or until slightly thickened.
3. Add the balsalmic vinegar, if using, adjust the seasoning, and garnish with the cilantro.
Serve over quinoa to remain gluten-free, or rice or couscous if gluten is not a concern.
Storage tip: This chili keeps for 5 days refrigerated, and it can be frozen for 1 month.
Number of Servings: 7
Recipe submitted by SparkPeople user JILLYDILL1.
Nutritional Info Amount Per Serving
- Calories: 305.4
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 579.5 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 14.3 g
- Protein: 19.0 g
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