3-Bean Vegetarian Chili

By Stamford Health Staff

Yield:  9 cups
Number of Servings:  6
Serving size:  1 ½ cups

Ingredients:

3 tablespoons  Canola oil
1 cup   Onion, peeled, chopped
4 cloves  Garlic, peeled, thinly sliced
½ cup    Scallions, chopped
2 each    Habaneros, minced (keep seeds and ribs in for hottest chili!) 
2 each    Red Bell peppers, seeded, diced
½ cup    Carrots, peeled, seeded, diced small
½ cup    Corn kernels, fresh or frozen
1 each    15-ounce can no-salt added or low-sodium Kidney Beans, drained, rinsed
1 each    15-ounce can no-salt added or low-sodium Cannellini Beans, drained, rinsed
1 each    15-ounce can no-salt added or low-sodium Pinto Beans, drained, rinsed
1 each    28-ounce can no-salt added Tomatoes, undrained, chopped
1 teaspoon   Apple cider vinegar
2 teaspoons  Ground cumin
1 teaspoon  Paprika
1 teaspoon   Oregano
2 cups    Vegetable stock, fat-free, low-sodium
1 teaspoon  Chili powder, no-salt added
¼ teaspoon   Salt (optional) 
¼ teaspoon  Black pepper
¼ cup    Fresh cilantro, chopped

Preparation:

1. Heat a large stock pot or Dutch oven over medium heat.  Add the oil to the pan.  Add the onion, garlic, scallions, habaneros, red bell peppers, carrots, and corn, and cook stirring regularly until just softened, about 8 minutes
2. Add the beans, tomatoes, vinegar, cumin, paprika, oregano, chili powder, broth, salt, and pepper, and stir to combine.  Bring to a simmer and cook another 15 minutes or until slightly thick.
3. Remove from heat and stir in cilantro
4. Adjust seasonings to taste and serve. Enjoy!