3-Bean, 3-Alarm Chili
CATEGORIES
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
  1. Preparation Time: Approximately 15 minutes
  2. Cook Time: Approximately 20 minutes
  3. 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.
  4. To serve, top with cheese.
  5. Servings: 12