Vegetarian Three-Bean Chili
This hearty triple bean chili is just the ticket after a day of play on the slopes.
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and ground black pepper to taste
- In a stockpot heat olive oil over medium-high heat. Sauté onions until soft, about 5 minutes.
- Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable broth, green bell pepper, chili powder, cumin and garlic powder; mix well and reduce heat.
- Cover and simmer for 20 to 30 minutes stirring occasionally. Season to taste with salt and pepper. Serve hot.
Makes 4 servings.