Vegetarian Three Bean Chili
Adapted from MyRecipes.com
2 teaspoon olive oil
1 cup chopped onion
½ cup chopped green bell pepper
2 teaspoon minced garlic
¾ cup water
2 Tablespoon tomato paste
2 teaspoon chili powder
2 teaspoon ground cumin
¼ teaspoon black pepper
1- 15 oz can garbanzo beans, rinsed and drained
1- 15 oz can red kidney beans, rinsed and drained
1- 15 oz can black beans, rinsed and drained
1- 15 oz can no-salt-added diced tomatoes, undrained
1 ¾ cup vegetable broth
1 Tablespoon yellow cornmeal
Chop onion and bell pepper into large dice.
Heat olive oil in a large saucepan over medium-high heat.
Add onion, bell pepper, and garlic to pan; sauté 3 minutes.
Open cans of beans, drain and rinse.
Open canned tomatoes.
Stir in 3/4 cup water, tomato paste, chili powder, cumin, black pepper, all the beans, vegetable broth and diced tomatoes.
Bring to a boil. Reduce heat, and simmer 8 minutes.
Stir in cornmeal; cook 2 minutes.
Remove from heat and eat.