![3BeanChili](https://blackboxchilicontest.com/wp-content/uploads/3BeanChili.png)
Smoky Three-Bean Vegan Chili
Ingredients
Ingredient | Quantity |
---|---|
red bell pepper, diced | 1, 1, 2, 1, 1 15 oz can, 1 15 oz can, 1 15 oz can, 1 15 oz can, 2 c, 1 T, 2 t, 1 t, 1 t, to taste, Optional garnish, Optional for serving, Optional for serving |
green bell pepper, diced | |
carrots, diced | |
zucchini, diced | |
black beans, drained and rinsed | |
kidney beans, drained and rinsed | |
cannellini beans, drained and rinsed | |
diced tomatoes | |
vegetable broth | |
tomato paste | |
chili powder | |
smoked paprika | |
ground cumin | |
Salt and pepper | |
Fresh cilantro | |
Sour cream | |
Sliced avocado |
Directions
Instructions:
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until translucent and fragrant, about 5 minutes.
Add diced bell peppers, carrots, and zucchini to the pot. Cook for another 5 minutes until vegetables start to soften.
Stir in black beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, tomato paste, chili powder, smoked paprika, and ground cumin. Season with salt and pepper to taste.
Bring the chili to a simmer, then reduce heat to low and let it cook uncovered for about 20-25 minutes, stirring occasionally, until the flavors meld together and the chili thickens.
Taste and adjust seasoning if needed. If the chili is too thick, you can add more vegetable broth to reach your desired consistency.
Serve hot, garnished with chopped fresh cilantro. Optionally, top with a dollop of vegan sour cream and sliced avocado.
Enjoy your smoky three-bean vegan chili!