This hearty triple bean
chili is just the ticket after a day of play on the slopes.
Vegetarian
Three-Bean Chili
- 1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
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 pepper to taste
- In a stockpot heat olive
oil over medium-high heat. Saute 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.
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