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What do you get when you stew together fresh vegetables, crushed tomatoes, vibrant spices and 3 different varieties of tender GOYA® Beans? A vegetarian chili that’s so hearty and flavorful you’ll forget it’s meat free! Don’t forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor.
Ingredients
½
medium yellow onion, finely chopped (about ¾ cup)
1
medium carrot, peeled and cut into ¼” pieces (about ½ cup)
2
small green and/or yellow zucchini, cut into ¼” pieces (about 3 cups)
2 tsp.
chili powder
2 tsp.
GOYA® Minced Garlic
1
pepper, finely chopped, plus 1 tsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce
1 can (28 oz.)
GOYA® Crushed Tomatoes
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Pinto Beans, undrained
1 can (15.5 oz.)
GOYA® Red Kidney Beans, undrained
For the Garnish
Sour cream, optional
Chopped scallions, optional
Directions
Step 1
Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes.
Step 2
Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo.
Step 3
Serve with sour cream and chopped scallions, if desired.
Homemade Tortilla Chips in Minutes!
Tortilla chips make tasty, edible scoopers for this Three Bean Vegetarian Chili. To make the chips at home in minutes try this: Cut GOYA® Corn Tortillas into wedges like a pizza, then fry in vegetable oil heated to 350°F, stirring occasionally with slotted metal spoon, until golden brown and crisp. Drain, sprinkle with salt and serve.
New from Goya
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