Veggie 3-Bean Chili

Submitted by Chef #694088

"This came from a cookbook I borrowed from the library and I am sorry I didn't write down the name of the book. We first made this in the dutch oven over the camp fire. Anything over a fire is good! But this is just as good done in the crockpot for 8 hours or on the stove for 35 minutes! I use a lot of garlic and a LOT of heat - so feel free to tone it down to your tastes!Enjoy - it's healthy!"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 3 garlic cloves, minced
• 3 teaspoons chili powder
• 2 tablespoons red pepper flakes
• 2 tablespoons hot sauce
• 1 large bell pepper, chopped
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can no-salt-added tomato sauce
• 1 (15 ounce) can no-salt-added garbanzo beans
• 1 (15 ounce) can no-salt-added kidney beans
• 1 (15 ounce) can no-salt-added great northern beans
• 3 cups water

directions

1. Add all ingredients to soup pot, bring to boil, reduce heat.
2. Simmer for 25-35 minutes.

3. Alternate Crockpot directions:

4. Add all ingredients to crock pot, cook on low for 8 hours (or high for about 4).

5. Alternate Dutch oven campfire directions:

6. Add all ingredients to well oiled, cast iron Dutch oven, put on hot coals.
7. Stir occasionally, cook for 1-3 hours until bubbling.