Basic 3-Bean Vegetarian Chili Recipe
Prep Time:
5
minutes
Cook Time:
38
minutes
Servings:
8
Servings
Ingredients
  • 1 tablespoon avocado oil
  • 1 diced onion
  • 4 cloves chopped garlic
  • 1 diced red pepper
  • 1 diced poblano pepper, seeds discarded
  • 2 cans fire roasted tomatoes
  • 1 ½ cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can vegetarian refried beans
  • 1 tablespoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1 ½ cups corn
  • 2 tablespoons lime juice
Optional Ingredients
  • sour cream
  • cheese
  • jalapeños
Directions
  1. Add the oil to a large pot and bring the heat to medium-high.
  2. Drop in the onion, garlic, red pepper, and poblano pepper. Cook for 8-10 minutes or until they are softened, stirring frequently.
  3. Add the fire roasted tomatoes, broth, black beans, kidney beans, refried beans, cumin, ancho chili powder, chipotle chili powder, smoked paprika, oregano, and salt. Stir.
  4. Bring to a boil, then lower heat to a simmer, cover, and cook for 30 minutes.
  5. Add the corn and lime juice and stir. (If using frozen corn, cook for 3 minutes on low until it is thawed)
  6. Add optional toppings and serve.