This is a thick and hearty, stick-to-your-ribs kind of meal! Vegan Three Bean Chili comes together quickly, too, and just simmers on the stove until you're ready for it. We keep it simple using mostly canned items and a variety of spices that you expect in a traditional chili. It might just be the healthiest chili you'll ever eat!
optional1Jalapeño Pepperminced (remove seeds for less spice, leave them in for more spice)
1tablespoonChili Powder
½tablespoonCumin
1teaspoonGarlic Powder
1teaspoonSmoked Paprika
2 x 15oz cansNo Added Salt Diced Tomatoes
15oz canNo Added Salt Tomato Sauce
1canNo Added Salt Kidney Beansdrained and rinsed
1canNo Added Salt Chickpeasdrained and rinsed
1canNo Added Salt Black Beansdrained and rinsed
Instructions
In a large pot or Dutch oven, sauté the onion and green pepper in the olive oil until softened. If you're using the jalapeño pepper, add it now, too.
Sprinkle the spices into the vegetables, stir, and sauté for another minute, until you can smell the spices.
Stir in the diced tomatoes and tomato sauce.
Add the kidney beans, black beans, and chickpeas, and stir everything together.
Bring to a boil, reduce heat to low, cover, and simmer for 30-60 minutes, stirring occasionally.
Serve hot, garnished as desired. Ideas are chopped cilantro, sliced jalapeño, sliced avocado, a squeeze of lime, dash of hot sauce, or a spoonful of plain Greek yogurt. A sprinkle of salt may be added at the table, if needed.