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Three-Bean Chili with Chunky Tomatoes · Savora

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Three-Bean Chili with Chunky Tomatoes

Black, kidney and pinto beans simmered with tomatoes, bell pepper, cumin and chili powder.

Taste: Spicy · Salty
Time: 40 min

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Ingredients

2 Tbspcanola oil
1 cuponioncoarsely chopped
1/2 cupceleryrinsed and chopped
1 cupgreen bell pepperrinsed and diced
1 canlow-sodium black beans15½ oz; drained and rinsed
1 canlow-sodium red kidney beans15½ oz; drained and rinsed
1 canlow-sodium pinto beans15½ oz; drained and rinsed
2 canno-salt-added diced tomatoes with basil14½ oz each; garlic, and oregano
1 Tbspground cumin
1 Tbspchili powder

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Stirring spoon

Method

6 clear steps

cookwsavora.com/recipes/nhlbi-dinners-three-bean-chili-with-chunky-tomatoes

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1
In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
2
Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
3
Add drained and rinsed beans to pot.
4
Stir in tomatoes, cumin, and chili powder.
5
Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
6
Serve immediately.

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