Three-Bean Vegetarian Chili
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Cook time: 
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Serves: 6 servings (~2 cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 (15 oz) cans diced tomatoes
  • 1 (15 oz) can whole kernel corn
  • 1 (15 oz) can red kidney beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can cannellini beans
  • 4½ oz (~3/4 cup) bulgur wheat
  • 1 tsp crushed red pepper
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 vegetarian chicken-style stock cubes
Instructions
  1. Heat olive oil over medium-high heat in a Dutch oven or heavy-bottomed pot. Once hot, add the peppers, onion, and garlic; saute until the onions are translucent, about 6-8 minutes.
  2. Add remaining ingredients and stir well to combine. Bring to a boil and reduce heat to a simmer.
  3. Simmer over low heat for 2 to 2½ hours, stirring occasionally.
  4. Serve garnished with sour cream and grated Cheddar cheese, if desired.
Notes
Adapted from "Three-Bean Chili, Veggie Option," The American Cookbook, Caroline Bretherton & Elena Rosemond-Hoerr, submitted by Lynn Jackson
Nutrition Information
Serving size: ~2 cups Calories: 391 Fat: 6.2 Carbohydrates: 70.0 Sugar: 10.1 Sodium: 836 Fiber: 20.7 Protein: 17.8 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2017/11/8th-annual-chili-contest-entry-5-three-bean-vegetarian-chili-weekly-menu/