Ingredients:
– 1 cup dried pinto beans, soaked overnight in vegetable stock
– 1 cup dried black beans, soaked overnight in vegetable stock
– 1 cup dried kidney beans, soaked overnight in vegetable stock
– 4 cups vegetable stock
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 jalapeno pepper, seeded and minced
– 1 tablespoon chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 can (14.5 ounces) diced tomatoes, undrained
– Salt and black pepper to taste
– Fresh cilantro leaves, chopped, for garnish
Instructions:
- Rinse and drain the soaked beans. In a large pot, combine the beans and 4 cups of vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for about 1 to 1 1/2 hours, or until the beans are tender.
- In a separate pan, sauté the onion, garlic, red bell pepper, green bell pepper, and jalapeno pepper in a little bit of oil over medium-high heat until softened.
- Add the chili powder, cumin, smoked paprika, and oregano to the pan, and stir to combine. Cook for about 1 minute, or until fragrant.
- Add the cooked vegetables and canned tomatoes to the pot with the beans. Stir to combine.
- Season with salt and black pepper to taste.
- Cover the pot and simmer for about 30 minutes, or until the chili is thick and the flavors have melded together.
- Ladle the chili into bowls and garnish with chopped cilantro leaves. Serve hot.
Enjoy your vegan 3 bean chili with pinto, black, and kidney beans!