Three Bean Vegetarian Chili


Yesterday it hit 28 degrees. I couldn’t believe it… I ran in shorts and a tank top the day before! How crazy is that? I went to evening mass on Saturday (because Sunday mornings are my favorite study times) and it was flurrying (sp?) SNOW! I obviously grew up in the desert because I love snow, and I get overly excited when it begins to snow. Everyone here makes fun of me but I don’t even care! Winter is by far my favorite season. Since the cold weather came on rather quickly, I want to make something warm and cozy for dinner. This recipe is super cheap, super easy, and makes a ton of food! I’m pretty sure we will be eating it for a couple of days and I even shared it with my roommates! I only have 1 more exam and a clinical procedure lab before I’m free for Thanksgiving Break! I have a fun idea to share some of my Thanksgiving recipes with you all, so stay tuned :-).

Three Bean Vegetarian Chili

  • 1 chopped onion
  • 1 tbsp coconut oil
  • 1 can of corn
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of pinto beans
  • 2 cups veggie broth
  • 1 tsp cinnamon
  • 1 clove mined garlic
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp chili powder
  • 2 tbsp flour
  • 2 cups uncooked ditalini or macaroni
  • 2 cups shredded cheese (I used cheddar, but monterey would be good too!)

In a large pot, heat coconut oil in bottom, add onion and garlic and sauté until onion is translucent. Add flour and chili powder. Rinse and drain all 3 types of beans and add to pot. Add corn, diced tomatoes, tomato sauce, and veggie broth. Heat throughout. Add noodles. STIR constantly for 5-7 minutes (or until noodles are cooked). Do not let this sit for too long, I learned the hard way it will burn and stick to the pot :-). Remove from heat, add in the cheese and stir until melted. Serve. Enjoy!img_6920


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