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.
This recipe is very easy when canned beans, diced tomatoes, and corn are used. If you are trying to avoid salt, look for cans that are labeled “salt-free.”
1 green bell pepper, seeded and chopped
I yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 ribs celery, chopped
1 medium yellow onion, chopped
1 teaspoon granulated garlic
1 teaspoon ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
2 cans (15 ounces each) diced tomatoes or 1 box Pomi brand diced tomatoes
1 can (15 ounces) no-salt corn, drained (or 1-1/2 cups frozen or fresh)
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
½ cup chopped fresh cilantro or parsley
1. In a soup pot on high heat, add 1 tablespoon of water. When the water starts to sputter, add the bell pepper, celery, and onion, and cook while stirring for 5 minutes, until vegetables are softened.
2. Stir in the garlic, cumin, oregano, chili powder, tomatoes, corn, and beans, and bring to a medium boil. Turn the heat to low and simmer for 30 minutes. The chili will be thick, but don’t add any more water at this point.
3. Stir in the cilantro or parsley shortly before serving.
Preparation: 20 minutes
Cooking: 45 minutes
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