Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 bell peppers, seeded and diced (green or red)
- 1 tablespoon minced garlic
- 30 oz (or 2 15-oz) can kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 1 (14 oz) can diced tomatoes, with liquid
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can corn kernels
- 3 stalks celery, diced
- 2 cups vegetable stock
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: top with shredded cheese, cilantro, black olives, diced onion, sour cream or crackers
Instructions
- Heat oil in a large stock pot over medium-high heat. Add in bell pepper, onion and minced garlic and cook for 4-5 minutes, until softened
- Add all of the remaining ingredients and bring to a boil. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally.
- Remove pot from heat, taste, and add any additional salt, pepper or liquid as needed. Serve with preferred toppings
Notes
- Beef or chicken stock can be used in place of vegetable stock, if not concerned with keeping it vegan
- 1 can garbanzo beans can be used in place of pinto beans
- Add more water for a thinner soup
Find it online: https://healthyheartyrecipes.com/3-bean-vegetarian-chili/