3-Bean Vegetarian Chili (Goya Beans)

• 1 (28 ounce) can fire-roasted crushed tomatoes
• 1 (16 ounce) jar salsa
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can red kidney beans
• 1 (15 1/2 ounce) can pinto beans
• 1 teaspoon chili powder
• 1 teaspoon cumin
• OPTIONAL TOPPING
• 1 cup shredded cheese (cheddar or 4-cheese mexican)
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

1. Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
2. Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
3. Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
4. Serve topped with the topping, or with your own if you like.

tomatoes, salsa, black beans, red kidney beans, pinto beans, chili powder, cumin, topping, shredded cheese, sour cream, fresh cilantro

Taken from www.food.com/recipe/3-bean-vegetarian-chili-goya-beans-394191 (may not work)