Vegetarian Three Bean Chili

Adapted from


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.

Mince garlic

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.