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Mexican Style Three Bean Chili

This recipe is adapted from our good friend Marcia, and her "Party Arty Chili."
Course: Comfort Food, Main Meal, Side Dish
Cuisine: Vegan, Vegetarian
Calories:
Author: Terri

Ingredients

  • 2 28 oz cans enchilada sauce red
  • 1 40 oz can pinto beans
  • 2 15 oz cans black beans
  • 1 16 oz can kidney beans
  • 2 15 oz cans diced tomatoes
  • 1 7 oz can diced green chili
  • 1 10 oz can Rotel
  • 5 cups frozen corn
  • 1 large red onion chopped
  • 5 cloves garlic minced
  • 2 Tbs vegetable oil
  • 1 Tbs chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • In a large dutch oven, heat oil over medium heat.
  • Saute onions and garlic until tender.
  • Drain and rinse all beans in a strainer, add to pan.
  • Combine the remaining ingredients to pan, except corn.
  • Cover and cook over medium/low heat for 30 minutes, stirring occasionally.
  • Add corn and continue cooking for an additional 15 - 20 minutes.