3 Bean Vegetarian Chili Recipe

Ingredients for 3 Bean Vegetarian Chili

• 2 tablespoons olive oil
• Yellow Onion
• Carrot
• Celery Rib
• Red Pepper
• Green Pepper
• Jalapeno Pepper
• Garlic Cloves
• 4 cups vegetable stock
• Fire Roasted Tomatoes
• Black Beans
• Dark Red Kidney Beans
• Garbanzo Beans
• Ground Cumin
• Chili Powder
• Smoked Paprika
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 6 corn tortillas
• Sharp Cheddar Cheese
• Avocado
• Green Onions
• Roma Tomato
• 1 tablespoon lemon juice

How to Make 3 Bean Vegetarian Chili

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for 1 minute more, until fragrant.
3. Transfer the onion and garlic to a slow cooker.
4. Add the kidney beans, pinto beans, black beans, diced tomatoes (undrained), green bell pepper, red bell pepper, vegetable stock, and brown sugar to the slow cooker.
5. Season generously with salt and pepper. Stir well to combine.
6. Cover and cook on low for 6-8 hours, or on high for 4-6 hours, or until heated through and flavors have melded.
7. While the chili simmers, preheat oven to 425°F (220°C).
8. Lightly brush both sides of the corn tortillas with the remaining 1 tablespoon of olive oil.
9. Stack the tortillas and cut into 6 wedges.
10. Arrange the tortilla wedges in a single layer on a baking sheet.
11. Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
12. In a medium bowl, combine the chopped tomatoes, avocado, red onion, lime juice, and jalapeño (if using) for the avocado salsa.
13. Season the salsa with salt and pepper to taste and drizzle with lemon juice.
14. To serve, place the baked tortilla chips around the rim of a bowl. Spoon the chili into the bowl, sprinkle with shredded cheese, and top with a generous serving of avocado salsa.
15. Enjoy your delicious and hearty 3-Bean Vegetarian Chili!