Fast Three-Alarm Red Bean Chili - Vegan Friendly

Name: Fast Three-Alarm Red Bean Chili - Vegan Friendly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16 ounce) cans dark red kidney beans, drained and rinsed; 1 (16 ounce) can stewed tomatoes; 2 (10 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, Ro-Tel Chili Fixins variety (in the black can, has chili spices already mixed in); 2 vegetable bouillon cubes (I like Oxo); 1 ⅓ cups water; 1 -2 teaspoon red pepper flakes (optional); 1 bell pepper; 1 small white onion; 2 garlic cloves; salt and black pepper, to taste; 1 tablespoon olive oil; 8 -12 flour tortillas, for dunking in the chili; butter (optional) or margarine, as desired (optional)

Servings: persons

2 (16 ounce) cans dark red kidney beans, drained and rinsed
1 (16 ounce) can stewed tomatoes
2 (10 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, Ro-Tel Chili Fixins variety (in the black can, has chili spices already mixed in)
2 vegetable bouillon cubes (I like Oxo)
1 ⅓ cups water
1 -2 teaspoon red pepper flakes (optional)
1 bell pepper
1 small white onion
2 garlic cloves
salt and black pepper, to taste
1 tablespoon olive oil
8 -12 flour tortillas, for dunking in the chili
butter (optional) or margarine, as desired (optional)

1
Dice the onion and pepper, chop garlic finely.
2
Open all cans and rinse the beans in a colander until suds are washed out.
3
Over medium heat in a large pot, sautee veggies, garlic and red pepper flakes in olive oil until onions become transparent.
4
Take care not to burn the garlic.
5
Add the 1 1/3 cups water to the pot, increase to high heat.
6
Crumble the boullion cubes into mixture and stir well.
7
Add the rinsed beans, stewed tomatoes and cans of Ro-Tel to the pot, stir well.
8
Bring to a boil and then simmer for 25 minutes.
9
Add salt and pepper to taste.
10
Stir the chili frequently while preparing tortillas.
11
Wait until there are about ten minutes left on the chili's cook time.
12
Heat a large skillet to medium heat.
13
Once the skillet is hot to the touch, lay a tortilla in the pan for about 30 seconds or until it starts to soften.
14
Flip over and warm the other side.
15
Once it is hot, put it on a plate and dab with butter or margarine if desired.
16
Continue with the rest of the tortillas and stack them on the plate.
17
Cover with an overturned bowl or cloth napkin to keep warm.
18
Once the chili's done, serve up in a bowl with shredded cheese melted on the top if you like.
19
Roll up the tortillas and dunk in the chili (I have to admit I do this so I can start eating before the chili's actually cool enough to eat by the spoonful) As it is the chili is too liquid to wrap in a tortilla, but by reducing the water by about 2/3 cup it would do pretty well as burrito filler.

934

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 (16 ounce) cans dark red kidney beans, drained and rinsed, 1 (16 ounce) can stewed tomatoes, 2 (10 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, Ro-Tel Chili Fixins variety (in the black can, has chili spices already mixed in), 2 vegetable bouillon cubes (I like Oxo), and more.

Yes, Fast Three-Alarm Red Bean Chili - Vegan Friendly 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.

That's it — enjoy your meal!