Three-Bean Vegetarian Chili | Fast Food Recipe

50 sec read

6 servings (serving size: about 1 1/2
Total time: 1 Hour, 45 Minutes

1 cup chopped onion .
2 red bell peppers 
2 teaspoons ground cumin.
1 teaspoon paprika
3 tablespoons
extra-virgin olive oil .
1/4 teaspoon salt .
1 teaspoon
crushed red pepper.
4 garlic cloves,
thinly chopped up.
2 cups organic vegetable broth .
1 1/2 cups (1/2-inch) cubed peeled butternut
lead pages.

1 (15-ounce) can pinto beans, rinsed and drained.

1 (15-ounce) can 
cannelloni beans,
washed as well as exhausted.
1 (28-ounce)
can no-salt-mixed tomatoes, untrained and chopped. 
1/2 cup thinly sliced green onions.
1 (15-ounce) may
red-colored kidney coffee beans, rinsed and drained

1. Preheat
Reduce bell peppers in half lengthwise.
Eliminate and discard seeds and membranes. Place
pepper halves, skin sides up, on a
foil-lined cooking linen. Broil 15 minutes or till
blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15
Remove and also slice peppers.
Warmth the Netherlander stove more than medium-low warmth..Mix oil to pan; swirl to coat. Mix onion; cook 15
minutes, stirring occasionally. Stir in cumin and next 4 elements  (through garlic); cook 2 minutes, stirring
frequently. Mix bell peppers, broth, squash, and tomatoes; bring to a simmer.
Cook 20 minutes, stirring occasionally. Mix beans; simmer 25 minutes or until
slightly thick, stirring
sometimes. Spread with green onions.


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