Three Bean Vegetarian Chili

Name: Three Bean Vegetarian Chili
Prep time: 15M
Total time: 60M
Yield: 12 Servings
Ingredients: 3 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; ½ Three Bean Vegetarian Chilimedium yellow onion, finely chopped (about ¾ cup); 1 Three Bean Vegetarian Chilimedium carrot, peeled and cut into ¼” pieces (about ½ cup); 2 Three Bean Vegetarian Chilismall green and/or yellow zucchini, cut into ¼” pieces (about 3 cups); 2 tsp. Three Bean Vegetarian Chilichili powder; 2 tsp. Minced GarlicGOYA® Minced Garlic; 1 Chipotle Peppers in Adobo Sauce; 1 can Crushed Tomatoes; 1 can Black Beans; 1 can Pinto Beans; 1 can Red Kidney BeansGOYA® Red Kidney Beans, undrained; ½ tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; Three Bean Vegetarian ChiliSour cream, optional; Three Bean Vegetarian ChiliChopped scallions, optional

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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.

Total Time

60m

Prep Time:15m

Yields:12 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil

medium yellow onion, finely chopped (about ¾ cup)

medium carrot, peeled and cut into ¼” pieces (about ½ cup)

small green and/or yellow zucchini, cut into ¼” pieces (about 3 cups)

2 tsp.

chili powder

2 tsp.

GOYA® Minced Garlic

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

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Garnish

Sour cream, optional

Chopped scallions, optional

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Directions

Kitchen View

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.

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Chipotle Peppers in Adobo Sauce

Crushed Tomatoes

Black Beans

Pinto Beans

Red Kidney Beans

Adobo All-Purpose Seasoning with Pepper

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® <a title="Corn Tortilla" href="https://goya.com/en/products/corn-tortillas" data-id="8312">Corn Tortillas</a> 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.

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