What do you get when you stew together fresh vegetables, crushed tomatoes, vibrant spices and 3 different varieties of tender GOYA(R) Beans? A vegetarian chili that's so hearty and flavorful you'll forget it's meat free! Don't forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor.
Recipe courtesy of GOYA
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Three Bean Vegetarian Chili
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
12 Servings
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
12 Servings

Ingredients

For the Garnish:

Directions

Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes. Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo. Serve with sour cream and chopped scallions, if desired.

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