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.