Vegan Three Bean Chili Recipe
This fast and simple Three Bean Chili recipe is ideal when you would like a comfy warm vegan chili in half an hour. It is wholesome, hearty and ideal for dinner, lunch or meal prep!
Servings: 4
Calories: 392kcal
Ingredients
- 1 can kidney-beans, drained and rinsed (15 oz)
- 1 can black-beans, drained and rinsed (15 oz)
- 1 can pinto-beans, drained and rinsed (15 oz)
- 1 can diced tomatoes, with juices (28 oz)
- 3 cloves garlic, minced (or 1 ½ tsp garlic-powder)
- 1 large onion, diced
- 3 tbsp chili-powder
- 1 tbsp olive-oil or ¼ cup water (for water saute)
- 1 tsp chipotle-powder
- 2 jalapenos, seeds removed and diced
- 1 ½ cups water or vegetable-broth (or more if needed)
- 1 tbsp cocoa-powder or small piece of dark-chocolate (about ½ oz) Optional
- mineral-salt and pepper, to taste
To Garnish
- lime wedges
- green-onions, sliced
- cashew sour-cream
Instructions
To Saute
- In large-pot heat olive-oil on moderate heat, saute onion for 7minutes or till translucent & tender.
- Add the jalapeno, garlic, chipotle-powder, and chili, then cook for few minute or till aromatic.
To Simmer
- Add the tomatoes, beans, liquids and chocolate, bring to boil, reduce heat, cover askew then simmer about 15-20minutes, stirring periodically.
- Add more water as required. Taste for taste, season with pepper and salt, and add whatever else you believe it requires.
- Serve and enjoy