Lisa's Delicious 3-Bean Chili

Lisa's Delicious 3-Bean Chili
Staff Writer

Lisa Books-Williams

3-Bean Chili

Chili doesnt always have to be about big chunks of beef. Using three different kinds of beans for that hearty effect, this recipe is not only vegetarian but also vegan-friendly. 

Click here to see The Ultimate 1-Pot Meal Roundup.

Ingredients

  • One  28-ounce can diced no-salt tomatoes
  • One  15-ounce can tomato sauce
  • One  15-ounce can pinto beans, drained and rinsed
  • One  15-ounce can dark red kidney beans, drained and rinsed
  • One  15-ounce can black beans, drained and rinsed
  • cloves garlic, minced
  • jalapeño, seeded and minced
  • 1/2  small red onion, chopped
  • 1/2  small yellow onion, chopped
  • 1  Cup  chopped bell pepper, color of your choice
  • carrot, chopped
  • 2  Tablespoons  chili powder
  • 1  Teaspoon  cumin
  • 1/8  Teaspoon  cayenne
  • 1/2  Teaspoon  crushed red pepper flakes
  • 6  Ounces  vegetable crumbles
  • 1  Cup  white corn, frozen or fresh

Directions

Place all of the ingredients, except the corn, in a saucepan and cook over medium heat until the chili begins to boil. Cover, reduce heat to low, and simmer for 20 minutes, stirring occasionally.

Add the corn, cover, and simmer for an additional 10 minutes. Serve over brown rice or with a Cheddar-style soy cheese. 

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
10mg
3%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
10mg
1%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Selenium, Se
4µg
7%
Sodium, Na
113mg
8%
Water
26g
1%
Zinc, Zn
1mg
13%

Delicious Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Delicious Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.