title: Vegan Three-Bean Chili
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Vegan Three-Bean Chili
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1¾ cup vegetable broth
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon celery salt
- 1 tsp cocoa powder
- 1 15½ can pinto beans, rinsed and drained
- 1 15½ can red kidney beans, rinsed and drained
- 1 15½ can black beans, rinsed and drained
- 1 14½ can no-salt-added diced tomatoes, undrained
- 1 tablespoon yellow cornmeal
- Whatever vegetables you like; celery, tomato, corn, you name it.
Tips
- Macaroni noodles or potatoes also go well in this, but will thicken the soup enough that you can skip the cornmeal.
- If you’re not in a hurry, you can cook this over several hours’ time for a much richer flavor.
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic to pan; sauté 3 minutes.
- Stir in all ingredients but cornmeal; bring to a boil.
- Reduce heat and simmer 8 minutes.
- Stir in cornmeal; cook 2 minutes.