EASY THREE BEAN CHILI

INGREDIENTS

1 tablespoon of olive oil or 1/4 cup of water (for water saute)

1 large onion, diced

3 cloves of garlic, chopped (or 1 1/2 teaspoon of garlic powder)

2 jalapenos, seeds removed and diced (a few seeds for extra heat)

3 tablespoons of chili powder

1 teaspoon of chipotle powder

1 can (15 oz) black beans, drain and rinse

1 can of kidney beans, drained and rinsed off

1 can (15 oz) pinto beans, drain and rinse

1 can of diced tomatoes with juices

1 tablespoon of cocoa powder or a small piece of dark chocolate (approx. 1/2 oz.), Optional

1 1/2 cups of water or vegetable broth, more if necessary

Mineral salt and pepper at will

For garnish

Spring onions, sliced
Cashewsauerrahm
lime wedges

INSTRUCTIONS

Roast: In a large saucepan, heat the olive oil over medium heat and sauté the onion for 7 minutes or until tender and translucent. Add the garlic, jalapeno, chilli and chipotle powder, cook for 1 minute or until it smells.
Cooking: add the beans, tomatoes, chocolate and liquids, bring them to a boil, reduce the heat, cover them crookedly and cook them for about 15 to 20 minutes, stirring occasionally. Add more water as needed. Try it to your taste, season it with salt and pepper and add whatever you think is necessary.
Serve with the sliced spring onions, cashew sour cream and vegan sweet chia corn bread or jalapeno corn bread muffins.

For 4 people

Storage: Leftovers can be kept covered in the refrigerator for 5 - 6 days. Freeze up to 2-3 months in freezer-safe containers for longer storage.

This article is adapted from this site.

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