Happy National Chili Day!!

In honor of National Chili Day, we're sharing our favorite recipe for a delicious and simple, 3 Bean Chili. This recipe yields many servings and can be frozen, which is perfect for nights when you're too busy to cook. And of course we think it tastes best when served with Roots & Branches crackers. :) 

INGREDIENTS:

  • 1/4 cup olive oil
  • 2 veggie bouillon cubes
  • 1 cup diced onions
  • 1 cup diced green peppers
  • 2 -14.5 oz. cans sweet corn
  • 3 -14.5 oz.cans diced tomatoes
  • 2 -14.5 oz.cans black beans
  • 2 -14.5 oz.cans red kidney beans
  • 2 -14.5 oz.cans pinto beans
  • 1 -11.5 oz.can V8 juice
  • 2 to 3 Tbsp cumin
  • 1 to 2 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1/2 Tbsp salt
  • 1/2 Tbsp black pepper
  • 1/2 cup water

DIRECTIONS:

In a large pot, saute onions and green peppers in olive oil until soft. Add water and bouillon cubes, stir until cubes dissolve. Add corn and all seasonings, let simmer for 20 minutes. Add remaining ingredients, stir well and heat on low with lid on pot, stirring occasionally. Ready to serve when thoroughly heated.

 


marnie mitchell-lister
marnie mitchell-lister

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