This Three Beans Chili is a hearty and delicious meal that combines the wholesome goodness of black beans, kidney beans, and pinto beans with a rich tomato base and a vibrant mix of vegetables and spices. It's a perfect dish for those looking to enjoy a warm, comforting meal that's both nutritious and flavorful. Ideal for any day of the week, this vegan chili is sure to satisfy everyone at the table.
Ingredients
- 1 cup Black beans
- 1 cup Kidney beans
- 1 cup Pinto beans
- 1 Onion
- 4 Garlic clove
- 2 Carrot
- 1 Red bell pepper
- 28 oz Canned diced tomatoes
- 2 tablespoon Tomato paste
- 4 cup Vegetable broth
- 2 tablespoon Chili powder
- 1 tablespoon Cumin
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- Black pepper
Instructions
Prep Vegetables
Dice the onion. Mince the garlic cloves. Peel and dice the carrots. Dice the red bell pepper.
Sauté Onion and Garlic
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add Vegetables and Tomato Paste
Add the diced carrots and red bell pepper to the pot. Stir in the tomato paste. Cook for 3 more minutes, stirring constantly.
Incorporate Beans and Tomatoes
Stir in the black beans, kidney beans, and pinto beans. Add the canned diced tomatoes with their juice. Mix well.
Add Broth and Spices
Pour in the vegetable broth. Season with chili powder, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 30 minutes.
Nutrition Facts
Get the Complete Recipe
Download our app for step-by-step instructions and thousands more recipes!
