Saturday, October 2, 2010

Kimberly Ivey's Three Bean Vegetarian Chili

Kimberly Ivey's Three Bean Vegetarian Chili

1 packets prepared chili seasoning mix (or make your own)
2 cans chopped, diced tomatoes
1 can of yellow hominy corn
1 can dark red kidney beans
1 can white cannellini beans (white kidney)
1 can black beans, drained and gently rinsed in a colander
1 cup finely minced onion

In a 3 qt covered pot, combine 2 cans of chopped tomatoes, 1 can of water, chopped onions and 2 packets of chili seasoning mix. Bring to a boil as directed on chili mix packet and simmer on low heat about 8 minutes, stirring occasionally to avoid scorching.

Meanwhile, drain and gently rinse the black beans in colander. *This is a MUST, as the "sauce" from the black beans will foul the chili's beautiful red color. Drain the cannellini and kidney beans and hominy. (I like to rinse these in a colander as well to remove any residual salt. Plus, it makes the beans taste "fresher.")

When the chili mix (liquid) is cooked (and not a moment sooner!) add the drained and rinsed beans and hominey and gently stir one time as the black beans are rather delicate. Heat an additional 2 minutes on low heat.

Dinner in 10 minutes! Enjoy on a cool autumn evening.

OVO-LACTO VARIATIONS: top with shredded cheddar cheese, sour cream and guacamole. Serve with restaurant style tortilla chips.

You may also serve it "Texas ranch style" the way I do-- over eggs in the AM. This makes a special Sunday breakfast--or a quick and economical dinner.

HEART HEALTHY OPTION: purchase lower sodium canned beans and drain and rinse thoroughly. You can also use low sodium chili mixes or "mild" seasonings, depending upon your personal taste.



  1. Hello there, Abigail....Hope you enjoy the recipe. It's one of my family's favorites. I'm evil....I serve it with pan-fried corn bread.