I never get tired of chili, especially this hearty three bean chili. You can make it even heartier by adding ground turkey, or beef. I figure I get so much protein out of all 3 beans already that I really don’t need to add meat. But, it’s good either way.
Ingredients
- 2 large onions
- 4 garlic cloves
- 4 tomatoes
- 2 tsp. dried oregano leaves
- 3 tbsp. chili powder
- 2 (16 oz) can chili beans in sauce
- 2 (16 oz) can dark red kidney beans, drained
- 2 (16 oz) can garbanzo beans, drained
- 2 (14 oz) cans vegetable (or chicken) broth
- 2 Tbsp. vegetable oil
Instructions
- Chop onions, garlic and tomatoes.
- In a large soup pot over medium-high heat, sautÈ the onions and garlic in the vegetable oil until tender.
- Add the remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Remove the lid and simmer for another 20 minutes.
- Garnish with shredded cheese (optional)
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