Three Bean Vegetarian Chili
You can really throw in just about any vegetable you like in here; feel free to use what you have and substitute some of the veggies.
Servings: 6 -8
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- salt and freshly ground pepper
- 2 small zucchini; chopped
- 2 carrots; chopped
- 1 small yellow squash; chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons crushed red pepper flakes
- 3 cans 19 ounces each beans: black, garbanzo and kidney, rinsed and drained
- 2-3 cups kale; chopped
- 1- 1 1/2 cans 1 can = 28 ounces crushed tomatoes
- 1 package 10 ounces frozen corn kernels, thawed
- 1- 1 1/2 cups water
- fresh parsley for garnish
Instructions
- Using a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, for about 4 minutes.
- Add zucchini, carrots, squash, chili powder, cumin and crushed red pepper flakes. Cook, stirring occasionally, until the veggies begin to get tender, for about 6 to 8 minutes. Add the beans, kale, crushed tomatoes, corn, and 1 cup water (start with 1 cup and add another 1/2 cup if needed). Simmer until slightly thickened, for at least 30-35 minutes. Serve, garnish with fresh parsley and enjoy.