3-Bean Vegan Chili (Print Version)
# Ingredients:
01 -
1 diced onion, large-sized
02 -
1 tablespoon cooking olive oil
03 -
4 minced garlic cloves
04 -
2 diced bell peppers, large
05 -
1 tablespoon of cumin powder
06 -
1/8 teaspoon optional red chili flakes
07 -
2 tablespoons of chili powder
08 -
1 1/2 cups of cooked black beans
09 -
1 1/2 cups of canned kidney beans, cooked
10 -
6 oz canned tomato paste
11 -
28 oz canned tomatoes, no added salt and diced
12 -
8 ounces plain tomato sauce
13 -
1 1/2 cups corn kernels from the freezer
14 -
1-2 cups low-sodium veggie broth
15 -
1 tablespoon of maple syrup
16 -
Salt and pepper just as you like it
17 -
1 1/2 cups cooked chickpeas
# Instructions:
01 -
Warm the olive oil over medium heat in a big pan. Toss in the garlic, peppers, and onions, and cook them until soft—this takes about 5-6 minutes.
02 -
Sprinkle in the chili powder, cumin, and chili flakes if you'd like a kick. Stir well and cook for another minute or two.
03 -
Pour in the black beans, chickpeas, kidney beans, diced tomatoes, tomato sauce, tomato paste, corn, syrup, and broth. Stir till it all blends together.
04 -
Lower the heat to a moderate-low setting. Cover the pot, give it a stir occasionally, and let it bubble gently for 20-30 minutes.
05 -
Scoop up warm portions and finish them with your favorite add-ons like lime juice, guac, cheese, green onions, sour cream, diced avocado, or fresh cilantro.
# Notes:
01 -
As it cools, it thickens up. Pour in a little more broth if you'd like it thinner before serving.
02 -
Keeps in the fridge for five days or up to three months in the freezer.
03 -
If you're using canned beans, drain and rinse them well to cut back on salt levels.