Three-Bean Chili

Name: Three-Bean Chili
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (chopped); 1 green bell pepper (diced); 2 clove garlic (minced); 1 can kidney beans (rinsed and drained); 1 can black beans (rinsed and drained); 1 can pinto beans (rinsed and drained); 1 can crushed tomatoes; 1 cup vegetable broth; 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 2 piece gluten-free cornbread; 0.5 cup shredded cheddar cheese; 2 tablespoon green onions (sliced)

A robust and warming vegetarian chili packed with kidney, black, and pinto beans in a rich tomato base, seasoned with classic chili spices and served with gluten-free cornbread and cheddar cheese.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.15/serving

Dietary

Gluten-Free
Vegetarian
Nut-Free
Soy-Free
Egg-Free
High-Fiber
High-Protein
Pescatarian

Ingredients

1 tablespoon olive oil
1 yellow onion (chopped)
1 green bell pepper (diced)
2 clove garlic (minced)
1 can kidney beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 can crushed tomatoes
1 cup vegetable broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
0.75 teaspoon salt
0.5 teaspoon black pepper
2 piece gluten-free cornbread
0.5 cup shredded cheddar cheese
2 tablespoon green onions (sliced)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and green bell pepper and cook until softened, about 5-7 minutes.
Stir in the garlic and cook for 1 minute until fragrant. Add kidney beans, black beans, pinto beans, crushed tomatoes, vegetable broth, chili powder, ground cumin, dried oregano, and cayenne pepper (if using).
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 10 minutes to allow flavors to meld, stirring occasionally. Season with salt and black pepper to taste.
While chili simmers, prepare gluten-free cornbread according to package directions, if serving. Ladle the hot chili into bowls. Garnish with shredded cheddar cheese and sliced green onions, if desired, and serve with cornbread.

Notes

For a richer flavor, let the chili simmer longer if you have extra time. This chili freezes well, so consider making a larger batch for future meals. Adjust cayenne pepper for desired spice level.

Nutrition (per serving)

Calories: 480
Protein: 24.5 g
Carbohydrates: 75.3 g
Fat: 10.2 g
Fiber: 20.1 g
Sodium: 920 mg
Saturated Fat: 2.8 g
Sugar: 12.5 g
Cholesterol: 10 mg