Easy Three Bean Chili

Easy Three Bean Chili

The name really says it all! It’s delicious, satisfying and comes together quickly. I like to use a combination of kidney, black and white beans but use whatever variety of beans you have. One of the yummiest parts of having a big bowl of chili is adding in all the toppings! Add finely diced onion, vegan sour cream and shredded vegan cheddar cheese. There are so many variations of chili you can change things up by adding a plant based meat or leaving out the tomatoes and making a white chili. (There’s an awesome White Bean & Sausage Chili recipe here)

Serves 3-4

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Ingredients

15.5oz (439g) Kidney Beans, rinsed

15.5 oz (439g) Black Beans, rinsed

15.5 oz (439g) White Beans ( such as Northern, Navy or Cannellini), rinsed

1 cup (160g) diced Onions

2 cloves Garlic, minced

15.5 oz (439g) Diced Tomatoes

8oz (226g) Tomato Sauce

1 cup (236ml) Water

1 Tbsp (15ml) Oil

2 tsp (10g) Cumin Powder

2 -3 tsp (10g) Chili Powder

2 tsp (10g) Smoked Paprika

1 Bay Leaf

Few dashes Liquid Smoke

Salt & Pepper to taste

Directions

1. Heat the oil in a large pot on medium heat. Sauté the onions until translucent, about 5-7 minutes.

2. Add in the garlic and cook until fragrant about 1-2 minutes. Add in the rinsed beans, spices, salt & pepper to taste and diced tomatoes. Mix well and cook for 5 minutes.

3. Add in the tomato sauce, liquid smoke, water and bay leaf. Mix well, cover and let simmer for 25-30 minutes stirring occasionally. Check for seasoning and adjust with salt & pepper as needed.

4.Serve as is or with a scoop of rice or over cooked macaroni. Top it with chopped onions, sour cream or shredded cheddar cheese.