Three Bean Chili

Vegan Chili that packs in plenty of vegetables and doesn’t fall short on the flavor front. Serve with bread, tortilla chips or scooped into rice.

Notes:

For convenience, you can use canned beans. Make sure you drain them, however don’t rinse the beans. This way, the beans will be starchier and will thicken the chili nicely.

If you are cooking your own dry beans, consider that 1 cup of dry beans = 2 1/2 cups of cooked beans. Keep in mind that beans vary widely in size, so if you want to swap a different dried bean for the variety called for in the recipe, you may need to adjust the amount to compensate:

1 cup of kidney beans = 2 1/4 cups of cooked beans 1 cup of cannellini = 2 1/2 cups of cooked beans 1 cup of black beans = 2 1/4 cups of cooked beans

Preparation time 10 min
Cooking time 40 min
This recipe keeps for 7 days

Ingredients (4 servings)

Beans

• 1 1/4 cup Red kidney beans, boiled, with salt
• 1 1/4 cup Black beans, boiled, with salt
• 1 1/4 cup White beans, boiled, with salt (cannellini)

Other

• 1 tbsp Olive oil (any cooking oil)
• 2 cup Water
• 2 cup Diced tomatoes, canned

Spices

• 1/2 tbsp, ground Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 1 tsp Cayenne

To Serve

• 4 slice Sourdough Bread (any bread)

Vegetables

• 1 large Red onion (chopped)
• 3 clove Garlic, raw (minced)
• 2 medium Carrots, raw (chopped )
• 1 medium Red bell pepper (chopped)
• 1 medium Green bell pepper (chopped)
• 1 pepper Hot chili peppers, green, raw (thinly chopped)

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Instructions

1. Heat the oil in a large pot, over medium-high heat. Add the onions, garlic and salt and sauté for 3 minutes or until slightly browned, stirring occasionally.
2. Add chopped carrots and peppers to the pot and sauté for an additional 10 minutes to soften.
3. Add beans, water and tomato sauce to the pot. Stir to combine and bring to a low simmer.
4. Spice with cayenne pepper flakes, cumin, paprika and salt to the taste. Simmer until carrots are soft and chili reaches your desired thickness, around 25 - 30 minutes.
5. Serve chili in bowls with bread, tortilla chips or scooped into rice. Enjoy!
6. Leftovers can be stored in the fridge for up to 7 days, or in the freezer for up to one month.

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Nutrition

One serving contains 327 calories, 18 grams of protein, 5 grams of fat, and 56 grams of carbohydrates.

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