This vegetarian chilli is nutritious, flavourful, rich, and comforting, especially on chilly days like today. I love making chilli because it is something my entire family enjoys eating and it is quite easy to prepare. This one-pot meal incorporates three different wholesome legumes and a variety of vegetables. Did I mention it tastes great?! I kid you not, my youngest has been devouring this for as long as I can remember. It is honestly one of those meals that is perfect for the entire family – picky toddler included!
Three-Bean Chilli RECIPE
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 1 red pepper, diced
- 2 stalks of celery, diced
- 5 cloves of garlic, minced
- 1 Tbsp. olive oil
- 28 0z. can fire-roasted tomatoes, pureed in a blender
- 14 oz. can kidney beans, drained and rinsed
- 14. oz. can pinto beans, drained and rinsed
- 14 oz. can black beans, drained and rinsed
- 1 cup corn niblets
- 2-3 cups vegetable broth
- 3 Tbsp. ketchup
- 2 tsp. dried oregano
- 2 tsp. cumin powder
- 1 tsp. chilli powder
- salt to taste
- In a large pot on medium-high, heat the olive oil. Sauté the onions, carrots, celery, and red pepper, until onions become golden, and the vegetables turn soft.
- Add the minced garlic, chilli powder, dried oregano, and cumin powders. Sauté until the raw smell disappears, stirring often to prevent burning.
- Add the beans, corn, tomatoes, broth, ketchup, and salt. Give the contents of the pot a quick stir, and lower the heat to medium heat. Cover and let simmer for 25 minutes. Stir once or twice in between to prevent burning.
- Check and adjust seasoning, if necessary.
- When using canned beans, always opt for organic canned beans as the lining of can is BPA-free.
- If fire-grilled tomatoes cannot be found, use regular diced tomatoes.
- Use 2 cups of broth for a chunkier chilli and 3 cups for a soupy consistency.
- Beans of choice can be substituted for the beans that are used in this recipe. Chickpeas are a great addition.
- Adjust or omit chilli powder, if making for children.
- Serve hot, topped with shredded cheese, a dollop of sour cream, thinly sliced green onions, and a slice of crusty bread, for a very satisfying meal.