More Great Recipes: Beans | Chili | Vegetarian

3-Bean, 3-Alarm Chili

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Why I Love This Recipe

Ingredients You'll Need

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


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

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