A friend of mine told me she made veggie chili by just substituting three cans of different kinds of beans for the meat in a regular chili recipe. That sounded pretty good to me, so I looked up a variety of chili recipes and created a veggie chili recipe of my own! I think it’s the best-tasting veggie chili I have ever made and it’s very easy. If you like meat in your chili you can add a pound of ground beef if you like, but it really tastes great without any meat. It’s a good, thick chili…great-tasting and very healthy, with black beans, red beans and pinto beans. It’s great for lunch or a simple, healthy dinner, and it makes 4-6 good-sized servings.
THREE-BEAN VEGGIE CHILI by NancyCreative
- 2 Tablespoons canola oil or olive oil
- 2 medium size yellow onions, chopped
- 3 cloves garlic, minced
- 2 14.5 ounce cans diced tomatoes, not drained (I used Italian-style diced tomatoes with garlic and oregano)
- 1 8-ounce can tomato sauce
- 2 Tablespoons chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1 15.5 ounce can pinto beans
- 1 15/5 ounce can red beans
- 1 15.5 ounce can black beans
Heat oil in a large saucepan over medium heat. Saute onions and garlic in oil until onions are tender and translucent.
Mix in the two cans of diced tomatoes, undrained, and the tomato sauce. Add chili powder, cocoa powder, cumin, oregano, and coriander; blend ingredients together. Stir in the three cans of beans. Reduce heat to low and simmer for about 40 minutes to an hour…then it’s ready to serve!