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May 20, 2013 You are here: Home > Recipes > 3-Bean, 3-Alarm Chili

3-BEAN, 3-ALARM CHILI

3-Bean, 3-Alarm Chili

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INGREDIENTS

1/4 cup vegetable oil

2 green bell peppers, chopped

1 large onion, chopped

2 garlic cloves, finely chopped

2 tablespoons chili powder

3 cans (14 1/2 to 16 ounces each) stewed tomatoes

1 can (14 1/2 ounces) black beans, drained and rinsed

1 can (14 1/2 ounces) kidney beans, drained and rinsed

1 can (14 1/2 ounces) pinto beans, drained and rinsed

1 can (4 ounces) diced, mild green chiles

1/2 cup canned vegetable broth

1 1/2 cups shredded Monterey Jack cheese

DIRECTIONS

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 20 minutes

Preparation: Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes.

To serve, top with cheese.

Servings: 12