Pampered Chef Recipes
Three Bean Vegetarian Chili
Yield: 12 (1 cup) servings
Ingredients
- 2 teaspoons vegetable oil
- 2 cups chopped green bell pepper
- 2 cups chopped red bell pepper
- 1 cup chopped onion
- 4 garlic cloves, pressed
- 1 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (15.5 ounce) can mild chili beans in sauce, undrained
- 1 (15.5 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (7 ounce) can) whole kernel corn, drained
- Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)
Instructions
- Heat oil in Professional (4 quart) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.
- Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.
- Ladle chili into soup bowls.
- Serve with toppings, if desired.
Nutrition
Per serving: Calories 140, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrate 27g, Protein 7g, Sodium 540mg, Fiber 8g
Attribution
Recipe credit: Pampered Chef