I know you might be thinking it's still hot outside. Well, I love chili and I can have this all year round. So enjoy!
1 (15oz) can of black beans
1 (15oz) can dark red kidney beans, rinsed
1 (15oz) can cannellini beans, rinsed
1 medium red onion, diced
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 large orange pepper, seeded and chopped
1 jalapeño pepper seeded and chopped (for a little kick keep some of the seeds)
1 - 28 oz can of petite diced tomatoes
1 cup vegetable stock or broth
2 cloves garlic crushed and chopped or 2 tsp garlic powder
2 tablespoons ground cumin
2 tablespoons chili powder
1 tsp sea salt
1 tsp black pepper
2 tbls oil (olive, canola or any oil of your choosing)
- In a deep cooking pot over medium high heat, add the oil to the hot pan. Add onion, peppers and garlic to the pan, sauté vegetables for 3-5 minutes until desired tenderness. I like my veggies softened but still a little firm.
- Add tomatoes, vegetable broth, black beans, rinsed red kidneys and rinsed cannellini beans, stirring well to combine all the contents in the pan.
- Now add seasonings to the chili. Add cumin, chili powder, salt and pepper.
- Simmer the chili over low heat for about 15 minutes.
This recipe serves up to 4 people. Now I like to add toppings to my chili, I add homemade vegan sour cream and vegan cheese.