Vegan Chili
Course: FoodServings
10
servingsPrep time
5
minutesCooking time
30
minutesCalories
–
kcalVegan 3 bean chili with pinto, black, and Great Northern beans – the perfect warm-you-up dinner. It’s ready to wat in leass than half an hour. Vegan and gluten-free.
Ingredients
½ Tsp Extra virgin olive oil
½ Cup Medium Onion chopped
2 Garlic cloves minced
1 14.5 oz Can fire roasted diced tomatoes
1 ½ Cup Northern beans drained and rinsed
1 ½ Cup Pinto beans drained and rinsed
1 ½ Cup Black beans drained and rinsed
1 Cup Water
2 Tsp Ancho chili powder
1 Tsp Paprika
1 ½ Tsp Cumin
1 Tbsp Hot sauce
½ Tsp Yellow mustard
Salt and pepper to taste
Optional toppings: Minced onions, chopped cilantro, grated non-dairy cheese, crackers
Directions
- Bring a medium-sized soup pot to medium heat with extra virgin olive oil. Saute onions and garlic a few minutes, until fragrant.
- Add the remaining ingredients (except for the optional toppings) to the pot and stir. Bring the heat to a simmer and cook for 15 to 20 minutes, allowing the chili to thicken. Stir occasionally.
- Optional: After the chili has thickened, use an immersion blender in the pot for 3 or 4 seconds to break up some of the beans and thicken the soup further. You don’t want to blend the chili completely. It should still be thick and chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
- Serve in bowls with optional toppings.
Leave a Reply