Three Bean Vegetarian Chili #WeekdaySupper
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Three Bean Vegetarian Chili #WeekdaySupper could be an outstanding recipe to try. One serving contains 322 calories, 17g of protein, and 6g of fat. For $1.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a budget friendly recipe for fans of American food. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of yellow onion, refried beans, chili powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Alidas Kitchen has 34 fans. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 86%, this dish is awesome. Similar recipes include Sweet Potato White Bean Chili {Slow Cooker} for #WeekdaySupper, 8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu, and The Best Vegetarian Bean Chili.
Servings: 6
Ingredients:
1 (15 ounce) can black beans
1 (28 ounce) can crushed tomatoes
2 tablespoons olive or canola oil
2 tablespoons chili powder
6 cloves garlic, minced (or grated)
1 large green pepper, seeded and chopped
1 tablespoon ground cumin
1 large jalapeno pepper, seeded and chopped
1 tablespoon hot red pepper sauce
1 large red pepper, seeded and chopped
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can fat free vegetarian refried beans
1 teaspoon salt (optional)
1 cup vegetable broth
1 large yellow onion, chopped
Topping ideas: shredded cheese, scallions, tortilla chips, tomatoes, sour cream
Equipments:
dutch oven
frying pan
pot
Cooking instruction summary:
Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking. Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables. Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.Season chili with cumin, chili powder, hot sauce and salt (if using). Thicken chili by stirring in refried beans.Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.
Step by step:
1. Over medium heat, in a 5-quart dutch oven or soup pot, heat oil until smoking.
2. Combine onion, peppers and garlic and add to pot and saute for 3 to 5 minutes to soften vegetables. Deglaze pan with broth, add tomatoes, black beans and kidney beans. Stir to combine.Season chili with cumin, chili powder, hot sauce and salt (if using). Thicken chili by stirring in refried beans.Simmer over low heat about 5 to 10 minutes longer and then serve with desired toppings.
