3 Bean Vegetarian Chili Goya Beans Recipes

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).

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

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.

3 BEAN VEGETARIAN CHILI

Steps:

• In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
• Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
• About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
• In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
• When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.