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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
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

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