This chili is made without meat, oil and salt, and uses canned beans, tomatoes and corn. After you have a big bowl of it, you won’t need a nap like you do with traditional chili made with meat and oil.
½ cup water for sautéing
1 each green, yellow, red bell pepper, seeded and diced
3 ribs celery, diced
1 yellow onion, diced
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground ancho chilies
1 15-oz. can diced tomatoes or 1 box Pomi brand diced tomatoes
1 15-oz. can each no-salt kidney, black, pinto beans, drained and rinsed
1 15-oz. can no-salt corn, drained (or 1-1/2 cups frozen or fresh)
Water as needed
½ cup chopped fresh cilantro or parsley
1. Heat up the 1/2 cup of water in a soup pot over medium heat. Add the bell peppers, celery, onion, garlic powder, cumin, oregano and ground ancho chili powder, and cook, stirring, for 5 minutes.
2. Stir in the tomatoes, the corn, and all the beans, and bring to a boil. Lower the heat and simmer for 30 minutes, adding water as needed. Stir in the cilantro or parsley shortly before serving.
Notes: Look for Eden brand canned beans, as they offer beans without salt. / This chili is very mild in its spices, so feel free to add more chili powder or a hotter chili powder if you wish.
Preparation: 20 minutes; cooking: 45 minutes; serves 6
This recipe was adapted from Compassionate Cooks’ Three-Bean Chili recipe.