Tuesday, December 30, 2014
Vegetarian Three-Bean Chili
I have been trying to come up with good vegetarian entries to make at home. These are great for my son, who is a vegetarian, as well as a dish for meatless Mondays or for lunch. I think I definitely found one with this recipe! I adapted it from one in Everyday with Rachael Ray called Three-Bean Chili. I played with this a bit and made it more mild (without the jalapeno pepper). With the three different types of beans, this is dish is protein rich and very tasty. I was thinking that it would be great over rice, but it does not need anything. The beans, especially the Chickpeas (Garbanzo beans), give it great body. I will be bringing this for lunch often in the new year, especially in the Winter!
Ingredients (serves 4-6)
2 tbsp Olive oil
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 small Onion, chopped
2 cloves Garlic, chopped (or 2 tsp)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
2 tbsp Tomato paste
2 tbsp Chili powder
1 tsp Cumin
1 tsp Cinnamon
1 28 ounce can Tomatoes (crushed)
1 15 oz can Chickpeas, rinsed
1 15 oz can Black beans, rinsed
1 15 oz can Pinto beans, rinsed
NOTE: The beans can be mixed - anything in the 15-16oz canned range will work.
1. In a medium saucepan, heat the oil over medium-high heat. Add the green and red bell peppers, onion, and garlic. Season with Kosher salt and pepper and cook, stirring often, until the vegetables soften, about 5-7 minutes.
2. Add the tomato paste, chili powder, cumin and cinnamon. Cook, stirring often, for an additional 2 minutes.
3. Stir in the tomatoes, chickpeas, black beans, pinto beans and 1/2 cup water and bring to a boil; reduce the heat to medium. Simmer, stirring occasionally, until the chili thickens, around 25 to 27 minutes.