Hearty Three-Bean Vegetable Chili
This Hearty Three-Bean Vegetable Chili is a satisfying and nutritious dish that brings together an array of flavors and textures. Inspired by the original recipe from the 2008 cookbook, Taste of Home Guilt Free Cooking, this chili is loaded with fiber-rich beans, tender summer squash, and sweet corn, making it a perfect low-fat option for any meal. Enjoy this warm, comforting dish that is not only delicious but also a great way to boost your vegetable intake. Ideal for family dinners or meal prepping for the week ahead, this chili is sure to please everyone at the table.
10
Servings
180
Calories
12
Ingredients
Ingredients
Water
2 1/4 cups (None)
Kidney beans
1 (16 ounce) can (Rinsed and drained)
Chili beans
1 (15 1/2 ounce) can (Undrained)
Pinto beans
1 (15 ounce) can (Rinsed and drained)
Tomato sauce
1 (15 ounce) can (None)
No-salt-added stewed tomatoes
1 (14 1/2 ounce) can (None)
Tomato paste
1 (6 ounce) can (None)
Chili powder
2 teaspoons (None)
Dried oregano
1 teaspoon (None)
Garlic
1 teaspoon (Minced)
Frozen corn
1 1/2 cups (None)
Summer squash
1 1/2 cups (Coarsely chopped)
Instructions
1
In a large saucepan, combine the water, kidney beans, chili beans, pinto beans, tomato sauce, stewed tomatoes, tomato paste, chili powder, oregano, and minced garlic.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally.
3
After 10 minutes, add the frozen corn and coarsely chopped summer squash to the saucepan.
4
Increase the heat to bring the chili back to a boil, then reduce to a simmer and cook for an additional 10 minutes, or until the squash is tender and the flavors have melded together.
5
Serve hot, garnished with your favorite toppings, if desired.
Nutrition Information
0.8g
Fat
29.5g
Carbs
6.3g
Protein
6.1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Three-Bean Vegetable Chili?
It is a nutritious, fiber-rich chili featuring three types of beans, summer squash, and corn, inspired by the cookbook Taste of Home Guilt Free Cooking.
Which three types of beans are used in this recipe?
The recipe calls for kidney beans, pinto beans, and chili beans.
Is this chili recipe vegetarian?
Yes, this is a vegetarian bean dish and is also naturally vegan based on the listed ingredients.
How many calories are in a serving of this chili?
Each serving contains approximately 180 calories.
Is this a low-fat recipe?
Yes, this chili is very low in fat, containing only 0.8 grams per serving.
How many servings does this recipe yield?
This recipe is designed to make 10 servings.
What is the fiber content per serving?
There are 6.1 grams of fiber in each serving of this chili.
What vegetables are included in the recipe?
In addition to the beans, the chili includes summer squash and frozen corn.
How should the kidney beans be prepared?
The kidney beans should be rinsed and drained before being added to the saucepan.
Should the chili beans be drained?
No, the chili beans should be added to the mixture undrained.
How should the summer squash be prepared?
The summer squash should be coarsely chopped into about 1.5 cups.
What is the first step in making this chili?
Combine water, beans, tomato sauce, stewed tomatoes, tomato paste, and spices in a large saucepan and bring to a boil.
How long does the base mixture need to simmer?
The base mixture should simmer uncovered for 10 minutes over low heat before adding the remaining vegetables.
When do I add the corn and squash?
Add the frozen corn and summer squash after the initial 10-minute simmer.
What is the total simmering time for this recipe?
The total simmering time is 20 minutes: 10 minutes for the base and another 10 minutes after adding the squash and corn.
What spices are used to season the chili?
The chili is seasoned with chili powder, dried oregano, and minced garlic.
Can I use this recipe for meal prepping?
Yes, this recipe is ideal for meal prepping as it makes 10 servings and stores well.
Does this recipe use tomato paste?
Yes, the recipe uses one 6-ounce can of tomato paste.
What kind of tomatoes are used?
The recipe specifies using one 14.5-ounce can of no-salt-added stewed tomatoes.
How much water is needed?
You will need 2 1/4 cups of water for the base liquid.
How much protein is in each serving?
Each serving provides 6.3 grams of protein.
What are some suggested garnishes for this dish?
While the recipe doesn't specify, you can serve it hot with your favorite toppings such as cheese, avocado, or sour cream.
How much garlic is recommended?
The recipe calls for 1 teaspoon of minced garlic.
How many carbohydrates are in one serving?
There are 29.5 grams of carbohydrates per serving.
Is there any oil used in the cooking process?
No oil is used; the ingredients are simmered in water and tomato-based liquids.
What size can of pinto beans is required?
The recipe uses a 15-ounce can of pinto beans, rinsed and drained.
Is this recipe considered a comfort food?
Yes, it is tagged as a comfort food and is described as a warm, satisfying dish.
Can I substitute the summer squash?
Yes, you could likely substitute zucchini or another tender squash if summer squash is unavailable.
How much chili powder is used?
The recipe uses 2 teaspoons of chili powder.
Is the chili served hot or cold?
The chili should be served hot immediately after the squash has become tender.