Vegetarian 3-Bean Chili

Sunday, March 21, 2010

This original recipe was a hit last night, as a side to Nick's classic BBQ Chicken.  Just enough for 4-5 people as a side portion...if you want more, double it!

Vegetarian 3-Bean Chili

Here's what I used:

1 can dark kidney beans
1 can black beans
1 can great northern beans
1 can Rotel (spicy diced tomatoes and green chiles)
1 green bell pepper, seeded and chopped
1 medium white onion, chopped
2 cloves garlic, sliced thin
2 tbsp olive oil
3 chicken bullion cubes (or 2-3 cups chicken stock)
2-3 cups water (if using bullion)

2 tbsp Cumin
1/2 tsp Cayenne Pepper
1 tbsp Chili Powder
S&P to taste

Here's what I did:

Rinse all beans in a colander to remove residue.

In a large pot or stock pot, heat up olive oil on medium heat and saute onions and green peppers 5-7 minutes, until slightly clear/opaque.  Add garlic and saute for one more minute. 

Add remaining ingredients and stir to incorporate.  Add all seasonings, omit Cayenne if milder heat is desired.

Simmer on med/low for 15-20 minutes, or until chili has thickened slightly.  If flavor is too spicy, add in more bullion/water or chicken stock.

I just had this again for lunch.  I venture to say this was better than the chicken.  (Don't tell my hubby).


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