Abby (orcdork) wrote in vegancooking,

The Best 3 Bean Vegan Chilli

This is my own recipe which I have made so many times that everything has become approximate and is now my omnivore family's favorite chilli. When I bought the ingredients this evening it only cost $10, including a bag of corn chips (excluding spices). It is so colorful I really should have taken a picure for you all to see. Enjoy!
3 T olive oil
2 T cumin
3 T chilli powder
1 clove garlic
1 T cayenne (more to taste)
1 or 2 carrots chopped
1 large yellow (or white) onion chopped
2 bell peppers (I use 1 green and 1 red) chopped
2 good sized handfuls of frozen corn (1/2 c about)
1 large can diced tomatos
1 regular sized can mexican tomatos (or just more diced tomatoes)
1 small can of tomato paste (or sauce) (can omit it just adds a little thickness)
1 can dark red kidney beans
1 can chickpeas
1 can black beans (well rinsed)

Start by taking a large chilli pot and putting it on medium heat. Place oil, spices, and finely minced garlic  into pot until the spices have darkened slightly. Add carrots and onion cook for 2 mins, add bell pepper and cook additional 5 mins until onion starts to become translucent but not brown. Next add remaining ingredients making sure to rinse and drain all beans before you add them. Let simmer for 30mins. Serves 6 to 8.

Tags: ethnic food-mexican-chili
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