I’m not really into sports, but I’m told that there’s a big game this weekend. I’ve also been told that chili is often the food of choice at game day viewing parties. A few years ago my coworkers had a chili cook-off in the office at lunchtime, and my veggie Three Bean Chili was a big hit. A few people whispered in confidence that they preferred it over the meat-filled chili dishes other coworkers brought in. This recipe makes a lot of chili, so it’s perfect for gatherings with coworkers or friends.
Ingredients:
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 red onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 or 2 small chili peppers, chopped
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 1-14 ounce can kidney beans
- 1-14 ounce can pinto beans
- 1-14 ounce can black beans
- 1-28 ounce can chopped tomatoes
- 1-28 ounce can plain tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/4 red pepper flakes
- 1/2 teaspoon black pepper
- Sliced green onions, optional
- Chopped avocado, optional
Preparation:
- In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the rest of the vegetables and cook for about 10 minutes, until they soften.
- Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour, but it can simmer longer if you like.
- Serve hot and garish with green onions, or chopped avocado.
Serves 6 - 8