Meatless Three Bean Chili

Even though my family enjoys eating meat, there are times when I take a break and make meals that are meat free.  This meatless three bean chili is so full of flavor that you don’t even miss the meat, and it is a healthy one pot meal.  It is optional; however, I top this delicious chili with shredded sharp cheddar cheese, fresh chopped scallions, chopped cilantro, and sour cream or plain Greek yogurt.  When I make this at home, there are always requests for seconds.  Here’s how to make it:

Start by sautéing a medium onion in 1 tablespoon of olive oil in a large nonstick pot over medium heat until tender.  After onions are tender, add 2 cloves of minced garlic and cook until just fragrant.

Rinse and drain 15 oz. cans each of black beans, garbanzo beans, and pinto beans. Open the 28 oz. can of fire-roasted diced tomatoes and the can of tomatoes and green chilies and add everything to a pot.

Also to the pot, add 1 tablespoon of cumin, 2 tablespoons of chili powder, 1/2 tsp. of Chipotle Chile powder, 1 cup of chopped cilantro stems and all, and salt and pepper to taste.  Stir well to combine and bring to a boil, reduce heat to med/low, and simmer for 15 minutes.

While chili simmers, prepare your garnishes which are optional.  You will need 2 cups shredded sharp cheddar cheese, 2 cups of chopped scallions, 2 cups of chopped cilantro leaves, and 2 cups of sour cream or plain Greek yogurt.  When chili is finished simmering, check to see if you need more salt and pepper and if you like it with more heat, add more Chipotle Chile Powder.

To serve, spoon chili into a bowl and top with shredded cheddar cheese, chopped scallions, dollop of sour cream or plain Greek yogurt, and sprinkle with freshly chopped cilantro leaves.  Enjoy and happy cooking!

Prep Time:  15 min                                                       Cooking Time: 15 min

Difficulty: Easy                                                               Servings: 4-6

Ingredients:

1 medium onion chopped 

2 cloves of garlic minced

1 tablespoon of olive oil

1 cup of chopped cilantro stems and all for the chili plus more chopped cilantro leaves for garnish

1  10 oz. can mild diced tomatoes & green chilies

1  15 oz. can black beans

1  15 oz. can pinto beans

1  15 oz. can garbanzo beans

1  28 oz. can of Fire Roasted diced tomatoes

1  tablespoon cumin

2  tablespoons chili powder

1/2  teaspoon Chipotle Chile Powder

For Garnish:

2  cups shredded sharp cheddar cheese

2  cups of chopped scallions

2  cups sour cream or plain Greek yogurt

2  cups chopped cilantro leaves