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Three-Bean Chili with Vegetables

MyRecipes
  • minutes
  • Serves 16

INGREDIENTS

2 15 ounce cans

Black beans

2/3 cup

Carrot

1 1/2 tsp

Chipotle chile

1 cup

Cilantro, fresh

2 cups

Corn, frozen whole kernel

4

Garlic cloves

2 16 ounce cans

Kidney beans

2 cups

Onion

2 tsp

Oregano, dried

2 16 ounce cans

Pinto beans

1 cup

Red bell pepper

2 28 ounce cans

Tomatoes

1 cup

Zucchini

1 6 ounce can

Tomato paste, no-salt-added

2 tbsp

Chili powder

3/4 tsp

Salt

1 1/2 tbsp

Canola oil

1 1/2 tbsp

Rice vinegar

2 tsp

Cumin, ground

1 cup

Cheddar cheese, reduced-fat

1 cup

Sour cream, reduced-fat

4 cups

Water