3-Bean Vegetarian Chili (Goya Beans) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef. Ingredients:
1 (28 ounce) can fire-roasted crushed tomatoes |
1 (16 ounce) jar salsa |
1 (15 1/2 ounce) can black beans |
1 (15 1/2 ounce) can red kidney beans |
1 (15 1/2 ounce) can pinto beans |
1 teaspoon chili powder |
1 teaspoon cumin |
1 cup shredded cheese (cheddar or 4-cheese mexican) |
1/2 cup sour cream |
1/4 cup fresh cilantro, chopped |
Directions:
1. Rinse and drain all the beans- but don't rinse/drain the tomatoes.
2. Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
3. Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
4. Serve topped with the topping, or with your own if you like.
|
|