Prep Time:
65
Cook Time:
45
Total Time:
65
This bean-packed vegetarian chili combines High Plains Black Beans, Pinto Beans, and Kidney Beans with tomatoes, peppers, and warming spices. It is hearty, flavorful, and perfect for meal prep.
Ingredients:
1 1/2 cups cooked High Plains Black Beans
1 1/2 cups cooked High Plains Pinto Beans
1 1/2 cups cooked High Plains Dark Red Kidney Beans or Light Red Kidney Beans
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 cup diced carrots
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon cocoa powder, optional
Salt and black pepper, to taste
How-To:
Heat olive oil in a large pot over medium heat.
Add onion, bell pepper, carrots, and garlic and cook until softened.
Add crushed tomatoes, vegetable broth, cooked black beans, cooked pinto beans, and cooked kidney beans.
Stir in chili powder, cumin, oregano, basil, and cocoa powder, if using.
Bring to a simmer and cook for 30–45 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Serve warm.
