Ingredients1 h 15 m servings 377 cals
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Per Serving: 377 calories; 11.3 g fat; 55.7 g carbohydrates; 15.2 g protein; 0 mg cholesterol; 1060 mg sodium. Full nutrition
ReviewsRead all reviews 12
This three-bean veggie chili is EXCELLENT! I used vegetable broth, instead of water; otherwise, followed the recipe, to the letter! SOOOOOOO yummy! Thank you!
I don't like tomato paste so I left that out . I'm not a vegetarian but thought I'd take a break from meat and gotta say this was absolutely delicious! Did not miss the meat.
Perfect! I doubled the the recipe, sharing with 6 people and I wanted to last a couple days through this cold winter (12/1/18 11 Degrees) I didn’t double the jalapeño pepper and it still had a b...
I am not vegetarian but I had a friend coming for dinner who is vegetarian and vegan and glucose tolerant yikes!! I scrambled trying to find a recipe I could make. I found this chili and we ALL ...
FABULOUS classic chili flavor. I will be cooking this recipe for the Rest of my Life :). Thank You Chef Bill T!!
I added some extra chilli and sweetcorn, it needed a little something and I reduced the amount of tomato paste and water as that would have been too overpowering in my opinion but over all it wa...