The pictures of Hurricane Sandy’s trail of destruction are still shocking to me. My heart is heavy for what the people of the Northeast are experiencing right now. I’m a former Louisiana girl, born and raised outside of New Orleans and I’ve lived through many hurricanes. I know of the devastation and destruction and I know the loss is heartbreaking. I’m a resident of Houston, Texas now and so far away, and I, like so many of you want to help. As a food blogger, I’m participating in an event today called Support For Sandy -a food blogging event to help the victims of Hurricane Sandy. The way I’m helping is by preparing and sharing a recipe of comfort and by urging everyone to donate anything they can to the Red Cross.
When the call went out from Barb at Creative Culinary and Jenn at Jenn Cuisine to the food blogging community to step in to help Sandy’s victims, donate to the Red Cross, and blog about comfort food, I knew I had to be a part of it. There’s a whole community of food bloggers taking part in this event by sharing their recipes. You can follow along, read their posts and join in the efforts by following the hashtag #FBS4Sandy on twitter and most importantly, by donating to the Red Cross. Throughout the month of November, many of us food bloggers will be teaming and linking together our recipes of comfort in hopes of encouraging people to donate to the Sandy relief efforts.
This recipe for Three Bean Vegetarian Chili is all about comfort. Warm and hearty, this chili is sure to soothe your soul.
To check out all the other bloggers who are participating, visit the blog hop over at Creative Culinary.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 15-ounce can red beans, rinsed and drained
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 15-ounce can great northern beans, rinsed and drained
- 1 28-ounce can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- 1 cup vegetable broth
- Heat the olive oil in a large pot set to medium high heat.
- Add the onions and garlic and cook for 3 minutes or until onions are translucent.
- Add the beans and stir.
- Mix in the spices and the vegetable broth.
- Bring to a boil.
- Lower the heat to a simmer and cook for 20 minutes, stirring occasionally.
- Top with sour cream, shredded cheddar cheese and serve with tortilla chips, if desired.