Vegan Three Bean Chili
Warm and comforting, this Vegan Three Bean Chili with added vegetables is packed with flavor and nutrition. Perfect for cool, autumn nights!
Servings 6
Ingredients
- 1 cup kidney beans
- 1 cup black beans
- 1 cup garbanzo beans
- 3 carrots, sliced thinly
- 2 celery ribs, sliced thinly, optional
- 1-2 cans tomato sauce This will depend on how thick you like yours. I use one.
- 1 can fire roasted tomatoes with green chilies
- small onion, diced finely
- 2-3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ -½ teaspoon cayenne pepper Depending on desired spiciness.
- salt and pepper to taste
Instructions
- Heat oil over medium heat in a large saucepan. Add carrots, celery, and onions and sauté for about 8-9 minutes. Add minced garlic and continue to sauté for 30 seconds longer.
- Add tomato sauce, diced tomatoes with their juice, beans, and seasonings and stir. Bring to a boil and then lower heat to a gentle simmer.
- Simmer undisturbed for 10 minutes and then taste and adjust seasonings to you liking.
- Continue to simmer at least another 10-15 minutes or until carrots are tender and heated through. You can serve at this point or it can simmer longer for even better flavor. I usually simmer mine for about 40 minutes. Serve with a chunk of cornbread if desired.
Notes
I use dry beans that I prepare ahead of time. You can use canned beans just be sure to drain and rinse.
