3-Bean Vegetarian Chili (Goya Beans)

the80srule's Note:

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. 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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• 1 (28 ounce) can fire-roasted crushed tomatoes
• 1 (16 ounce) jar salsa
• 1 (15 ½ ounce) can black beans
• 1 (15 ½ ounce) can red kidney beans
• 1 (15 ½ ounce) can pinto beans
• 1 teaspoon chili powder
• 1 teaspoon cumin

OPTIONAL TOPPING

• 1 cup shredded cheese (cheddar or 4-cheese mexican)
• ½ cup sour cream
• ¼ 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.

Reviews

[Starrynews]

Delicious and easy! I added a dash of cayenne pepper with the other seasonings and used the topping suggestions. Thanks for sharing!