North American
Three-Bean Vegetarian Chili
This hearty and flavourful chili, packed with three types of beans and vegetables, makes for a satisfying and easy weeknight meal.
Similar dish · Photo: Thriving Vegetarian (CC BY)
Draft · not yet kitchen-tested
Shopping for just this dinner: about $16.44 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 30 mlCanola oil
- 1 mediumYellow onions, chopped
- 2 clovesGarlic, minced
- 1 bell pepper, diced
- 10 gChili powder
- 5 gGround cumin
- 3 gDried oregano
- 1 canCanned diced tomatoes
- 250 mlVegetable broth (low sodium)
- 1 canCanned red kidney beans, drained and rinsed
- 1 canCanned black beans, drained and rinsed
- 1 canCanned white kidney beans, drained and rinsed
- 200 gFrozen corn
- 5 gSalt
- 3 gGround black pepper
Method
- Heat 30 ml canola oil in a large pot or Dutch oven over medium heat. Add the 250 g chopped yellow onions and cook, stirring occasionally, until softened, about 5-7 minutes.⏱ 6 min timer in cook mode
- Add the 10 g minced garlic and 200 g diced red bell pepper to the pot. Cook for another 3-4 minutes, stirring, until the bell pepper starts to soften.⏱ 4 min timer in cook mode
- Stir in the 10 g chili powder, 5 g ground cumin, and 2.5 g dried oregano. Cook for 1 minute, stirring constantly, until fragrant.⏱ 1 min timer in cook mode
- Pour in the 796 ml undrained diced tomatoes and 250 ml vegetable broth. Add the 540 ml drained and rinsed kidney beans, 540 ml drained and rinsed black beans, and 540 ml drained and rinsed white beans. Stir in 5 g salt and 2.5 g ground black pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.⏱ 15 min timer in cook mode
- Stir in the 200 g frozen corn and cook for another 5 minutes, uncovered, until the corn is heated through and the chili has thickened slightly.⏱ 5 min timer in cook mode