3-Bean Vegetarian Chili (Goya Beans)

“This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.”
READY IN:
15mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
  2. Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
  3. Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
  4. Serve topped with the topping, or with your own if you like.

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