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Three-Bean Chili With Chunky Tomatoes

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Number of Servings: 4

Spice is nice, especially on a chilly night!

Ingredients

  • 2 Tbsp canola oil
  • 1 cup onion, coarsely chopped
  • 1/2 cup celery, rinsed and chopped
  • 1 cup green bell pepper, rinsed and diced
  • 1 can (15 and 1/2 oz) low-sodium black beans, drained and rinsed
  • 1 can (15 and 1/2 oz) low-sodium red kidney beans, drained and rinsed
  • 1 can (15 and 1/2 oz) low-sodium pinto beans, drained and rinsed
  • 2 cans (14 and 1/2 oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder

Directions

  1. In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
  2. Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
  3. Add drained and rinsed beans to pot.
  4. Stir in tomatoes, cumin, and chili powder.
  5. Bring to a boil. Cover, reduce heat, and simmer 10-20 minutes to blend flavors.
  6. Serve immediately.

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