I don’t care if you’re a meat-eater or not. The definitive answer to “Does chili include beans?” Is always a resounding YES. I can’t even imagine a good chili without red kidney beans! This Three-Bean Chili also boasts pinto beans, black beans and plenty of hearty veggies for a hearty meal that is really healthy but tastes totally decadent.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 28 oz can diced tomatoes (not fire-roasted, unless you are a glutton for spicy punishment)
- 1 4 oz can mild green chiles, drained
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 15 oz can whole kernel corn, drained
1. Heat the oil in a large Dutch oven over medium heat. Add the onion, bell peppers, carrots, celery and garlic. Cook, stirring until just tender, 8 minutes.
2. Add chili powder, cumin, oregano, salt, pepper and cayenne and stir to coat veggies.
3. Add tomatoes and their juices, green chiles, beans and 1 cup vegetable broth. Stir to combine.
4. Bring to a boil. Then reduce the heat and simmer uncovered until the chili thickens to your liking, 30-45 minutes. If the chili begins to burn or stick to the pot, add more vegetable broth or water as needed.
5. When chili is cooked, stir in corn then remove from heat.
Source: Adapted from a recipe by The Kitchn.