3-Bean Vegetarian Chili

⏱ 15 mins 🍽 8 cups, 8 serving(s) 🏷 Beans

This straightforward recipe for a three-bean vegetarian chilli is adapted from a Goya can label. It combines fire-roasted tomatoes, salsa and a trio of beans with classic spices for a fast, flavourful dish. The recipe suggests serving it with shredded cheese, sour cream and fresh coriander, but it also works well as a topping for nachos or chips. It's a convenient option for a quick, meat-free meal.

3-Bean Vegetarian Chili

Ingredients

  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 1 (16 ounce) jar salsa
  • 1 (15 1/2 ounce) can black beans
  • 1 (15 1/2 ounce) can red kidney beans
  • 1 (15 1/2 ounce) can pinto beans
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup shredded cheese (cheddar or 4-cheese mexican)
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped

Method

  1. Rinse and drain all the beans, leaving the tomatoes as they are.
  2. Place the tomatoes, salsa, beans and spices into a large saucepan and stir to combine.
  3. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes, stirring now and then.
  4. Serve the chilli with the suggested toppings or with your own preferred garnishes.

Nutrition (per serving)

Sodium735700 mg

Recipe details

CategoryBeans
Authorthe80srule