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3 Bean Veggie Chili

  • Vegetable broth - 1 1/2 cups

  • Diced tomatoes - 1 can (14 oz)

  • Kidney beans - 1 can (15oz)

  • Black beans - 1 can (15oz)

  • Chickpeas - 1 can (15oz)

  • Yellow onion – medium sized, 1/2 diced

  • Jalapeños - 2 or 3 diced

  • Red pepper – 1/2 diced

  • Garlic - 3 cloves, minced

  • Salt - 1 1/2 tbs

  • Cumin - 1 tbs

  • Chili powder - 2 tbs

  • Paprika - 1 tsp

  • Cayenne - 1 1/2 tsp

  • Bay leaf - 1 leaf

  • Oil - 2tbs

1. Add oil to a large pot and heat on medium heat.

2. Add in onion, red pepper, and jalapeños. Stir and cook for 6-8 minutes.

3. Add in beans and spices & stir really well.

4. Add diced tomatoes and vegetable broth. Place the bay leaf in the pot.

5. Stir and raise temperature to high to bring to a boil.

5. Once at a boil, turn heat on low and let it come to a simmer. Cover and cook for 20 minutes.

6. Remove bay leaf after 20 minutes.

7. Using a masher, press the chili to bring to a thick consistency and less soup-like.

*Careful not to over-mash (should be about a minute or two of mashing) you should still see some beans and tomato chunks.