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three-bean chili with
chunky tomatoes

Prep Time:

10

Mins

Cook Time:

20

Mins

Serves:

4

About the Recipe

spice is nice, especially on a chilly night!

Ingredients

2 Tbsp canola oil

1 C onion, coarsely chopped

� C celery, rinsed and chopped

1 C green bell pepper, rinsed and

diced

1 can (15� oz) low-sodium black

beans, drained and rinsed

1 can (15� oz) low-sodium red

kidney beans, drained and

rinsed

1 can (15� oz) low-sodium pinto

beans, drained and rinsed

2 cans (14� oz each) no-salt-added

diced tomatoes with basil,

garlic, and oregano

1 Tbsp ground cumin

1 Tbsp chili powder

Preparation

1 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.

2 Add celery and green pepper. Cook and stir another

5 minutes, until all vegetables soften.

3 Add drained and rinsed beans to pot.

4 Stir in tomatoes, cumin, and chili powder.

5 Bring to a boil. Cover, reduce heat, and simmer

10�20 minutes to blend flavors.

6 Serve immediately.

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