Three-Bean Chili with Vegetables

Three-Bean Chili with Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 teaspoons dried oregano
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 ½ teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • + 37 more ingredients
    • 1 ½ tablespoons canola oil
    • 2 cups chopped onion
    • 2 cups chopped onion
    • 4 cups water
    • 1 cup chopped zucchini
    • 4 cups water
    • 1 cup reduced-fat sour cream
    • 2 (28-ounce) cans crushed tomatoes
    • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
    • 1 (6-ounce) can no-salt-added tomato paste
    • 1 ½ teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
    • 1 cup chopped fresh cilantro
    • 1 ½ tablespoons rice vinegar
    • ¾ teaspoon salt
    • 1 ½ tablespoons rice vinegar
    • 2 (15-ounce) cans black beans, rinsed and drained
    • 2 (16-ounce) cans kidney beans, rinsed and drained
    • 1 cup chopped fresh cilantro
    • 2 tablespoons chili powder
    • 2 tablespoons chili powder
    • 1 cup chopped red bell pepper (about 1 large)
    • 1 cup chopped zucchini
    • 2/3 cup chopped carrot
    • 2 teaspoons ground cumin
    • 2 (28-ounce) cans crushed tomatoes
    • 1 (6-ounce) can no-salt-added tomato paste
    • 4 garlic cloves, minced
    • ¾ teaspoon salt
    • 4 garlic cloves, minced
    • 2/3 cup chopped carrot
    • 1 ½ tablespoons canola oil
    • 2 cups frozen whole-kernel corn
    • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
    • 2 teaspoons dried oregano
    • 1 cup reduced-fat sour cream
    • 2 cups frozen whole-kernel corn
    • 1 cup chopped red bell pepper (about 1 large)

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and...

View full recipe at My Recipes

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