Three-Bean Chili
Source of Recipe
The Meatless Gourmet by Bobbie Hinman
Recipe Introduction
Serves: 6 -- 1 1/2 c. serving each
List of Ingredients
1 c. chopped onion
1 c. chopped green bell pepper
4 large cloves garlic, crushed
1 28 oz. can crushed tomatoes
1 1-pound can pinto beans, rinsed and drained (or 2 cups cooked beans)
1 1-pound can black beans, rinsed and drained (or 2 cups cooked beans)
1 1-pound cannellini (white kidney beans), rinsed and drained (or 2 cups cooked beans)
1 10- oz. package frozen corn (or one 12-oz. can corn, drained)
2 T. chili powder (or to taste)
1 1/2 t. dried oregano
1 t. ground cumin
1/2 t. salt
2 t. red wine vinegarRecipe
Spray a large saucepan and over medium heat add onion, green pepper and garlic. Cook, stirring frequently, 6 to 8 minutes, until tender. Add small amounts of water, a few T. at a time, to prevent sticking.
Add remaining ingredients, mixing well. Bring to a boil, stirring occasionally. Then cover, reduce heat to medium-low, and simmer 20 minutes. Stir several times while cooking.
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