Stay Warm with a Bowl of This Healthy Vegetarian Three-Bean Chili

Three-Bean Chili with Chunky Tomatoes



2 tablespoons canola oil

1 cup onion, coarsely chopped

1/2 cup celery, rinsed and chopped

1 cup green bell pepper, rinsed and diced

1 (15 1/2 oz.) can low-sodium black beans, drained and rinsed

1 (15 1/2 oz.) can low-sodium red kidney beans, drained and rinsed

1 (15 1/2 oz.) can low-sodium pinto beans, drained and rinsed

2 (14 1/2 oz.) cans no-salt-added diced tomatoes with basil, garlic, and oregano

1 tablespoon ground cumin

1 tablespoon chili powder



In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes. Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften. Add drained and rinsed beans to pot. Stir in tomatoes, cumin, and chili powder. Bring to a boil. Cover, reduce heat, and simmer 10-20 minutes to blend flavors. Serve immediately.


Note: This chili is complemented nicely by a side of rice or cornbread.



Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.