3 Bean Vegetarian Chili Recipe

Name: 3 Bean Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 large yellow onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 1 medium red pepper, seeded and chopped; 1 medium green pepper, seeded and chopped; 1 large jalapeno pepper, seeded and chopped; 4 garlic cloves, crushed and chopped; 1 cup vegetable stock; 1 (14 1/2 ounce) can fire-roasted tomatoes; 1 (14 ounce) can black beans, rinsed and drained; 1 (14 ounce) can dark red kidney beans, rinsed and drained; 1 (14 ounce) can garbanzo beans, rinsed and drained; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon sugar; salt and pepper; 12 corn tortillas; 1 -2 cup sharp cheddar cheese, shredded; Chunky Avocado Salsa; 1 medium avocado, diced; 2 green onions, sliced; 1 large jalapeno pepper, seeded, minced; 2 garlic cloves, minced; 1 roma tomato, diced; salt and pepper, to taste; lemon juice

Servings: persons

olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 medium red pepper, seeded and chopped
1 medium green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 garlic cloves, crushed and chopped
1 cup vegetable stock
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
salt and pepper
12 corn tortillas
1 -2 cup sharp cheddar cheese, shredded
Chunky Avocado Salsa
1 medium avocado, diced
2 green onions, sliced
1 large jalapeno pepper, seeded, minced
2 garlic cloves, minced
1 roma tomato, diced
salt and pepper, to taste
lemon juice

1
In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
2
Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
3
About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
4
In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
5
When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.

779

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: olive oil, 1 large yellow onion, chopped, 1 medium carrot, chopped, 1 celery rib, chopped, and more.

Yes, 3 Bean Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

3 Bean Vegetarian Chili

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