Three Bean Vegetarian Chili

What do you get when you stew together fresh onion, carrot, zucchini, crushed tomatoes, chili powder, Adobo and black beans, pinto beans and red kidney beans? A vegetarian three bean chili that’s so hearty and flavorful you’ll forget it’s meat free! Don’t forget to add chipotle chiles for a smoky, slightly spicy, depth of flavor. This chili is an easy delicious and nutritious meal.

This recipe comes to us from Goya.

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Prep time: 15 minutes

Total time: 1 hour

Serves 12

Ingredients:

• 3 tbsp. Goya extra virgin olive oil (or similar)
• 1/2 medium yellow onion, finely chopped (about ¾ cup)
• 1 medium carrot, peeled and cut into ¼” pieces (about ½ cup)
• 2 small green and/or yellow zucchini, seeded and cut into ¼” pieces (about 3 cups)
• 2 tsp. chili powder
• 2 tsp. Goya minced garlic (or similar)
• 1 finely chopped chipotle chile, plus 1 tsp. sauce from 1 can (7 oz.) Goya chipotle chiles in adobo sauce (or similar)
• 1 can (28 oz.) Goya crushed tomatoes (or similar)
• 1 can (15.5 oz.) Goya black beans, drained and rinsed (or similar)
• 1 can (15.5 oz.) Goya pinto beans, unrinsed (or similar)
• 1 can (15.5. oz.) Goya red kidney beans, unrinsed
• 1/2 tsp. Goya Adobo all-purpose seasoning with pepper (or similar)

For garnish (optional)

• Chopped scallions
• Sour cream (or vegan sour cream)

Directions:

1. Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes.

2. Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo.

3. Serve with sour cream and chopped scallions, if desired.