Vegetarian Three-Bean Chili

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

You need 1 ingredient. The key ingredients include: ["2 tablespoons vegetable oil, plus more for frying (about 2 cups)", "3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a pureed bean base)", "1 1/2 teaspoons ground cumin", "1 teaspoon chili powder", "1 teaspoon dried oregano", "1/2 teaspoon garlic powder", "1 (15-ounce) can black beans, rinsed, drained", "1 (15-ounce) can pinto beans, rinsed, drained", "1 (15-ounce) can red kidney beans, rinsed, drained", "1 (15-ounce) can pureed tomatoes or tomato sauce", "3 cups low-sodium vegetable broth", "3/4 teaspoon kosher salt, plus more", "1/4 teaspoon (or more) freshly ground black pepper", "2 (5-6"") corn tortillas, sliced into 1/4""-wide strips", "Sliced pickled jalapenos (for serving; optional)", "A deep-fry thermometer"].

Yes, Vegetarian Three-Bean 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.