3 Bean Vegetarian Chili Goya Beans Food

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

VEGETARIAN THREE-BEAN CHILI

Steps:

• Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
• Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
• Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
• Do Ahead
• Chili can be made 3 days ahead. Cover and chill.

3-BEAN VEGETARIAN CHILI (GOYA BEANS)

Steps:

• Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
• Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
• Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
• Serve topped with the topping, or with your own if you like.

EASY THREE BEAN VEGETARIAN CHILI

Steps:

• Spray a large nonstick pot with cooking spray.
• (Or use oil for sauteing.) Add green pepper, onion and garlic.
• Saute over medium-high heat for about 5 minutes, or until soft but not brown.
• Add remaining ingredients.
• Cover and simmer 15 minutes, stirring occasionally.
• Serve hot in soup bowls.

THREE-BEAN VEGGIE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

QUICK & EASY CALIFORNIA 3-BEAN CHILI

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 min., stirring often.
• Stir in spice mix and remaining ingredients. (I like to toast the spices for about a minute before adding the other ingredients.)
• Bring to a boil. Reduce heat and simmer 20 min., stirring occasionally. This freezes beautifully.

MILD VEGETARIAN 3-BEAN CHILI

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
• Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.