Easy 3-Bean Chili Vegan (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 large onion, diced
03 -
2 large bell peppers, diced
04 -
4 garlic cloves, minced
05 -
1 tablespoon ground cumin
06 -
2 tablespoons chili powder
07 -
1/8 teaspoon red pepper flakes (optional)
08 -
1 1/2 cups cooked kidney beans
09 -
1 1/2 cups cooked black beans
10 -
1 1/2 cups cooked chickpeas
11 -
6 ounces tomato paste
12 -
28 ounces no salt-added diced tomatoes
13 -
8 ounces tomato sauce
14 -
1-2 cups reduced-sodium vegetable broth
15 -
1 1/2 cups frozen corn kernels
16 -
1 tablespoon maple syrup
17 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a large saucepan over medium heat. Sauté onions, bell peppers, and garlic until tender, about 5-6 minutes.
02 -
Add cumin, chili powder, and red pepper flakes (if using) to the pan. Mix until combined and cook for an additional 1-2 minutes.
03 -
Stir in kidney beans, black beans, chickpeas, tomato paste, diced tomatoes, tomato sauce, vegetable broth, frozen corn, and maple syrup. Mix to combine.
04 -
Adjust heat to medium-low, cover, and let the chili cook for 20-30 minutes, stirring occasionally.
05 -
Serve warm, topped with desired garnishes such as chopped green onion, diced avocado, shredded cheese, sour cream, cilantro, guacamole, or lime juice.
# Notes:
01 -
The chili tends to thicken as it sits. Add additional broth before serving if a thinner consistency is preferred.
02 -
Store chili in the fridge for up to five days or in the freezer for up to three months.
03 -
Rinse canned beans well before adding them to the chili to reduce sodium content.