Three-Bean Vegetable Chili

2
Average: 2 (1 vote)

This hearty meatless chili is colorful and full of bright orange yams, golden sweet corn and black, navy and kidney beans.

Three-Bean Vegetable Chili

Serves

Servings: 
8
Prep Time
10 min
Cook Time
20 min

This hearty meatless chili is colorful and full of bright orange yams, golden sweet corn and black, navy and kidney beans.

Ingredients

1 Tbsp. olive oil

1 large onion, chopped (1 1/2 cups)

4 cloves garlic, minced

4 tsp. chili powder

1 Tbsp. cumin

2 tsp. dried oregano or 2 Tbsp. fresh oregano

8 oz. (1 1/2 cups) diced yam or carrot 

1 carton (32 oz.) College Inn® Garden Vegetable Broth

1 can (29 oz.) Contadina® Crushed Tomatoes

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (15 oz.) black beans, rinsed and drained 

1 can (15 oz.) kidney beans, rinsed and drained 

1 can (15 oz.) navy beans, rinsed and drained 

1/2 cup uncooked quinoa 

 

Topping Options:

Sour cream or Greek yogurt

Cilantro

Sliced jalapeno

Radish 

Avocado

Shredded Cheddar cheese 

Tortilla chips

Directions
  1. Heat oil in a Dutch oven over medium heat; cook onion and garlic 3 minutes or until onion is softened. Add chili powder, cumin and oregano and cook 30 seconds, stirring frequently.
  2. Add yam, broth, tomatoes, corn and beans. Bring to a boil. Stir in quinoa; cover and simmer 15 minutes; stirring occasionally. Uncover and cook 5 minutes longer, stirring occasionally. Let stand 10 minutes to thicken slightly.
  3. Serve with toppings, as desired.
Related Soups & Stews