Vegetable Three-Bean Chili
This hearty meatless chili is colorful and full of bright orange yams, golden sweet corn and black, navy and kidney beans.
Serves 10
Prep time 10 mins.
Cook time 20 mins.
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
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.
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.
Serve with toppings, as desired.
