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3-Bean 3-Alarm Chili

This chili is bursting with flavor! Combine black beans, kidney beans and pinto beans for this hearty and flavorful dish.

Recipe by Canned Food Alliance
Servings
12
Tags
nut free, vegetarian

Ingredients

  • 1/4 cup vegetable oil
  • 2 green bell peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 3 cans (14 1/2 to 16 ounces each) stewed tomatoes
  • 1 can (14 1/2 ounces) black beans, drained and rinsed
  • 1 can (14 1/2 ounces) kidney beans, drained and rinsed
  • 1 can (14 1/2 ounces) pinto beans, drained and rinsed
  • 1 can (4 ounces) diced, mild green chiles
  • 1/2 cup canned vegetable broth
  • 1 1/2 cups shredded Monterey Jack cheese

Preparation

  1. Heat the oil over medium heat in a large skillet.
  2. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often.
  3. Stir in the chili powder; cook 1 minute.
  4. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth.
  5. Simmer, uncovered, until thickened, about 10 minutes.
  6. To serve, top with cheese.