Vegetarian Three Bean Chili
Total Time: 0 hrs 50 mins
Hands-on Time: 0 hrs 10 mins
Makes: 8 servings
This vegetarian chili recipe offers so much wholesome flavor and heartiness even meat-eaters won't miss the meat! With three kinds of beans -- white kidney, red kidney and black -- each warming spoonful hits the spot every time. This chili may also be served with a variety of toppings, including shredded cheese, chopped green onion, black olives, chopped tomato and rice.
2 tablespoons vegetable oil
2 cups chopped onion
1 can (16 ounces) white kidney beans
1 can (16 ounces) red kidney beans
1 can (16 ounces) black beans
1 teaspoon Frontier Co-op Garlic Flakes
1 can (16 ounces) chopped tomatoes, with liquid
1 can (4 ounces) chopped green chiles
1 can (8 ounces) tomato sauce
4 teaspoons Frontier Co-op Chili Powder
1 teaspoon honey, or to taste
1 teaspoon Frontier Co-op Basil
1 teaspoon Frontier Co-op Green Jalapeno Flakes
1/4 teaspoon Frontier Co-op Allspice Powder
- In large, non-stick skillet, heat oil over medium-low heat. Add onion and cook for 5 to 10 minutes, until tender.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
- Serve with your favorite toppings. Suggestions: shredded cheese, chopped green onion, black olives, chopped tomato. Serve over rice.
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