This vegan three bean chili is the best recipe to make when in a hurry or in cold rainy night.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
6people
Calories: 261kcal
Ingredients
1tablespoonoil
1cup diced onion
1tablespoonfinely chopped garlic
1/4cupdiced red bell pepper roasted or raw
1½cupof black beansor 1 can
1½cupwhite beansor 1 can
1½cupof kidney beansor 1 can
1teaspoonof dried oregano
1teaspoonof marjoram
1/2teaspoonof ground cumin
1cupof corn kernels
4cupspureed tomatohomemade or canned
salt and pepper
For serving
sliced avocado
sour creamI use vegan
tortilla chips
fresh cilantro
Instructions
In a soup pot over medium heat add the oil, onion, and garlic with a good pinch of salt. Leave it for a few minutes until the onion is translucent. Make sure the garlic doesn't burn.
Add the red pepper, if using raw let it brown slightly, if it's already roasted continue to the next step.
Add the rest of the ingredients, cover the pot and leave it for 15 minutes on low heat. If you are using fresh tomato it might need a few extra minutes to cook.
Make sure to check the salt and pepper seasoning before serving.
Serve and top with avocado slices, crema, cilantro, and tortilla chips.
Notes
You can use any kind of bean you like or even just one kind.
Make this recipe your own.
To liquefy the tomatoes just put them in the blender with a little water.
If you have any tomato sauce to spare you can freeze it to use at a later date. Serve with pumpkin seeds, cilantro and avocado squares.