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!