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Name: Vegetarian Three Bean Chili
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 cups Black beans; 2 cups red beans; 2 cups Pinto beans; 4 Assorted peppers (green, yellow, red) seeded and diced; 1 Yellow onion finely chopped; 3-4 tablespoons Olive oil for sautéing; 1/4 teaspoon Cayenne pepper; 1 teaspoon ground coriander; 1 teaspoon Ground cumin; 1 teaspoon Dried oregano; 2 tablespoons Chili powder; 1 Bay leaf; 2 cloves Garlic crushed; 3 medium Tomatoes peeled and chopped; Salt and pepper to taste; Water or tomato juice as needed; 1/2 cup Fresh Cilantro leaves or fresh parsley

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INGREDIENTS

2 cups Black beans
2 cups red beans
2 cups Pinto beans
4 Assorted peppers (green, yellow, red) ; seeded and diced
1 Yellow onion ; finely chopped
3-4 tablespoons Olive oil ; for sautéing
1/4 teaspoon Cayenne pepper
1 teaspoon ground coriander
1 teaspoon Ground cumin
1 teaspoon Dried oregano
2 tablespoons Chili powder
1 Bay leaf
2 cloves Garlic ; crushed
3 medium Tomatoes ; peeled and chopped
Salt and pepper to taste
Water or tomato juice as needed
1/2 cup Fresh Cilantro leaves or fresh parsley

Servings

INSTRUCTIONS

if you use dry beans, prepare those following the instructions on the bag, or use canned beans.

Heat the olive oil in a heavy 4 quart saucepan over medium heat. Add the bell peppers, onion, garlic, cayenne pepper, coriander, cumin, oregano, bay leaf and chili powder. Cook, stirring, for 5 minutes.

Stir in the tomatoes and all of the beans, and bring to a boil. Add a little water or juice as needed.

Lower the heat and simmer for 30 minutes, adding water or juice as needed. Season the chili with salt and pepper, and then stir in the cilantro or parsley. Remove the bay leaf before serving.

This is even better the day after it was prepared.

NOTES

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Vegetarian Three Bean Chili

2 cups Black beans
2 cups red beans
2 cups Pinto beans
4 Assorted peppers (green, yellow, red) seeded and diced
1 Yellow onion finely chopped
3-4 tablespoons Olive oil for sautéing
1/4 teaspoon Cayenne pepper
1 teaspoon ground coriander
1 teaspoon Ground cumin
1 teaspoon Dried oregano
2 tablespoons Chili powder
1 Bay leaf
2 cloves Garlic crushed
3 medium Tomatoes peeled and chopped
 Salt and pepper to taste
 Water or tomato juice as needed
1/2 cup Fresh Cilantro leaves or fresh parsley

if you use dry beans, prepare those following the instructions on the bag, or use canned beans.

Heat the olive oil in a heavy 4 quart saucepan over medium heat.  Add the bell peppers, onion, garlic, cayenne pepper, coriander, cumin, oregano, bay leaf and chili powder. Cook, stirring, for 5 minutes.

Stir in the tomatoes and all of the beans, and bring to a boil.  Add a little water or juice as needed.

Lower the heat and simmer for 30 minutes, adding water or juice as needed. Season the chili with salt and pepper, and then stir in the cilantro or parsley. Remove the bay leaf before serving.

This is even better the day after it was prepared.

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Nutrition

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Serving Size: 1 Serving (1853g)
Recipe Makes: 1 Servings

Calories: 1741
Calories from Fat: 119 (7%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 5.3g
Cholesterol 0mg		0 %
Sodium 1675.1mg		58 %
Potassium 5969.4mg		157 %
Total Carbohydrate 316.1g		93 %
	Dietary Fiber 106.4g	426 %
	Sugars, other 209.7g
Protein 108.2g		155 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1741

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