Vegetarian Three Bean Chili
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
red bell pepper, diced
-
1
medium
green bell pepper, diced
-
1
medium
red onion, diced
-
½
teaspoon
salt
-
1
medium
jalapeno, minced (optional)
-
3
cloves
garlic, minced
The spices
-
2
tablespoons
Thai red curry paste
-
2
teaspoons
chipotle chili powder
-
1
teaspoon
chili powder
-
2
teaspoons
cumin
The beans and tomatoes
-
1
15 ounce can
light red kidney beans, drained and rinsed
-
1
15 ounce can
pinto beans, drained and rinsed
-
1
15 ounce can
black beans, drained and rinsed
-
1
15 ounce can
diced tomatoes with juices
-
1
8 ounce can
tomato sauce
-
2
cups
vegetable broth
Toppings
-
to taste
chopped cilantro
-
to taste
sour cream or plain Greek yogurt
-
to taste
shredded cheddar cheese
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium-high heat.
- Sauté diced bell peppers, onion, and salt for 5-6 minutes until softened and golden.
- Add minced garlic and jalapeno, sauté for another minute until aromatic.
- Stir in the red curry paste and cook for another minute, stirring frequently.
- Add the chili powders and cumin, mixing well.
- Incorporate the drained beans, diced tomatoes, tomato sauce, and vegetable broth.
- Bring to a rapid simmer over high heat, then reduce to a low simmer.
- Cover with a lid, leaving a small gap, and simmer for at least 15 minutes, up to an hour.
- Taste and adjust seasoning as needed. Optionally blend a portion of the soup for a thicker texture.
- Serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
5 servings
Calories
383
Total fat
5g
Total carbohydrates
66g
Total protein
22g
Sodium
723mg
Cholesterol
0mg
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