VEGETARIAN THREE-BEAN CHILI

Vegetarian Three-Bean Chili image

This chili is also delicious served over white or brown rice or with warmed tortillas on the side.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 21

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Ingredients

1 tablespoon extra-virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves, minced
1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 chipotle chile canned in adobo sauce, minced
1 can (28 ounces) whole plum tomatoes, drained and crushed
1 bay leaf
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
2 1/2 cups water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
1 avocado, peeled and sliced, for garnish
Lime wedges, for serving

Steps:

Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

*** Explore more Vegetarian Three-Bean Chili Recipes »

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Sufyan AA

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I love this recipe! It's so versatile and easy to make. I've used it to make chili, soup, and even tacos.

Eva Williams

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This chili is amazing! I've made it several times and it's always a hit. It's so easy to make and the flavors are incredible.

Donald Murdock

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I'm not a vegetarian, but I love this chili! It's so flavorful and satisfying. I usually make it with ground turkey instead of beans, but it's just as good with beans.

Rasheed Rasheed

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This is my go-to chili recipe. It's easy to make and always a hit with my family and friends. I like to serve it with sour cream, shredded cheese, and a side of cornbread.

cristiina as

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I made this chili last night and it was delicious! I used a variety of beans, including black beans, kidney beans, and pinto beans. I also added some chopped carrots and celery for extra flavor. The chili was thick and hearty, and the flavors were pe

xhxpeciix

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This three-bean chili is a hearty and flavorful vegetarian dish that is perfect for a cold winter day. The combination of beans, vegetables, and spices creates a rich and satisfying chili that is sure to please everyone at the table.

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