“T-Boz, Left Eye and Vegetarian Chili”- Vegetarian Three Bean Chili
Time to revisit a few of my older posts. This chili is an oldie but a goodie! This vegetarian chili is great to make on a sunday night and eat throughout the week. You can use hot or mild salsa’s to give your chili a kick or keep it tame. The chili goes great with a salad, corn bread, quinoa etc. Last night I served the chili with my favorite Trader Joe’s Corn Bread Mix and a side salad.
What you need:
1 Can Kidney Beans
1 Can Black Beans
1 Can Cannellini Beans
Corn (Small Can- unsalted)
Large can of diced tomatoes (you can also use diced tomatoes with chilies)
Large Yellow Onion (or frozen chopped onions)
Minced Garlic
Brown Sugar
Salsa
1. Chop yellow onion. Place a large pan on the stove on low-medium heat. Grease pan with PAM and add onions. Sautee onions until they become soft and almost clear. Add 1 large tablespoon of minced garlic. (Don’t let the garlic brown).
2. Drain and rinse all of the beans. Open cans of tomatoes and drain a little bit of the juice out, but not all of it. Add the tomatoes to the onions/garlic once they’ve cooked down. Then add all of the beans.
3. Add 3/4 cup of salsa to the mixture in the pan. Add ~1/4 cup of brown sugar. Add corn. Let the chili simmer for about 25 minutes.
*I also like fresh lime squeezed on top of the chili, with a dollop of sour cream and a sprinkle of mexican cheese!
**Also, the chili freezes beautifully.
***For extra protein, you can also add crumbled tempeh to the chili
2 years ago