Three-Bean Veggie Chili

Name: Three-Bean Veggie Chili
Yield: makes 8 servings
Ingredients: 1/4 cup olive oil; 1 large onion, chopped; 8 ounces button mushrooms, thinly sliced; 4 garlic cloves, minced; 1 tablespoon plus 1 teaspoon chili powder; 1 1/2 teaspoons ground cumin; 1/8 teaspoon ground cinnamon; 1 bottle dark beer, such as brown ale; 1 (28-ounce) can diced tomatoes with their liquid; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can white beans, such as cannellini, navy, or great northern, drained and rinsed; 1 red bell pepper, seeded and finely diced; 1 jalapeño chile, seeded and minced; 2 cups frozen corn kernels, thawed; Thinly sliced green onions (white and light green parts only), chopped fresh cilantro, sour cream, coarsely grated Cheddar cheese, lime wedges, and tortilla chips, for garnish

November 7, 2012

Epicurious member Benjamin Tevelow of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.

Recipe notes

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