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

  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic to pan; sauté 3 minutes.
  2. Stir in all ingredients but cornmeal; bring to a boil.
  3. Reduce heat and simmer 8 minutes.
  4. Stir in cornmeal; cook 2 minutes.