Vegetarian Three Bean Chili

This is one of my favorite chili's recipe- it is full body in flavor, even without the meat, easy to make and freezes beautifully. 

Ingredients:

Yield: 10 (1 1/2 cup) servings

Calories 485

4 tablespoons olive oil

2 cup chopped onions

2 cup diced red bell pepper

2 teaspoon ground cumin

3 tablespoons chili powder 

2 (14.5oz.) cans vegetable broth

2 (14.5oz) stewed tomatoes, undrained

2 (14.5oz) cans each- Black Beans, Red Kidney Beans and Cannelloni beans.

4 tablespoons tomato paste

3 cups frozen corn

4 tablespoons chopped fresh cilantro.

Serve with brown or white rice, and top with a dollop of sour cream.

-In a large saucepan (or Dutch oven), heat oil over medium heat until hot. Add onions; cook three minutes. Stir in the bell pepper, cumin and chili powder; cook an additional 3 minutes.

-Add broth, tomato paste, the stewed tomatoes with their juice and beans; mix well. Bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes until it starts to thicken; add the corn; cook an additional 5 minutes. Stir the fresh cilantro. If you don't like cilantro you can use flat leaf Italian parsley.

 Serve with brown or white rice, and top with a dollop of sour cream.

Chef's Note:  Another chili that I liked is Cincinnati Beef Chili  this a delicious chili that has lots of spices and chocolate and is served over pasta, than is layered; pasta, beef chili, Cheddar Cheese, Red Beans and onions. Using this principle I have adapted the layered plating to my Bean Chili.

Ingredients: For Four Way Bean Chili 

Vegetarian Three Bean Chili

Whole Wheat fettuccine

Chopped  Onion

Shredded Cheddar Cheese

Sour Cream

Plating: Serving Portion size is up to you.

In the bottom of a large soup bowl add pasta; than top with the Three Bean Chili, than the Cheddar Cheese,Chopped Onion and finally the sour cream.

I will in a future Blog, post the recipe for Cincinnati Beef Chili. Till than, enjoy Chef Ed