Meatless Three-Bean Chili - Spicy Vegetarian Chili

canned diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes add brightness, while crushed tomatoes are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water can save costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

canned kidney beans

🥗Healthier: dry kidney beans

💰Cheaper: canned chickpeas

Dry beans are healthier when cooked from scratch, chickpeas are often cheaper.

Heat 2 tablespoons of olive oil in a large pot over medium-low heat.

Add 1 diced onion and sweat until soft and translucent, about 5-6 minutes.

Stir in 2 cloves of crushed garlic and cook briefly, being careful not to burn it.

Add spices: cumin, ancho chili powder, Chipotle spicy smoked jalapeno chili powder, and a pinch of oregano, along with a little salt; stir to combine.

Pour in 1 cup of tomato sauce and 3 cups of water; stir and bring to a simmer by increasing the heat to medium-high.

Drain three cans of beans: kidney, black, and pinto, and add them to the pot along with 1 pound of thawed and drained frozen sweet corn, 1 diced jalapeno, and 1 diced red bell pepper; stir to combine.

Bring the mixture back to a simmer on medium-high heat, then reduce to medium-low and simmer for about 20 minutes.

Use a potato masher to crush some of the beans against the bottom of the pot for a thicker texture; do this for a couple of minutes.

Cook for another 10-15 minutes on medium-low, tasting and adjusting salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary