3 Bean Vegetarian Chili

Ingredients

• 1 1/2 tsp dried oregano
• 1/2-1 tsp chili powder (optional)
• 1/2 cup dried black beans (soaked and cooked)
• 1/2 cup dried chickpeas (soaked and cooked)
• 1/2 cup dried kidney beans (soaked and cooked)-1 large can diced tomatoes
• 1 large green pepper, chopped
• 1 medium yellow onion, chopped
• 1 tsp sea salt
• 2 cups liquid (water or leftover from the cooked beans)
• 2 tbsp avocado oil
• 2 tsp ground cumin
• 2 tsp paprika
• 3 medium carrots, chopped
• 3 tbsp cilantro, chopped
• 4 cloves garlic, pressed
• black pepper

Directions

1. Prepare all the ingredients as listed. If using dried beans, be sure to soak them overnight and cook them fully (I pressure cook all the beans together in the instant pot for 24-26 min)
2. In a large pot over medium heat, add the avocado oil until it simmers. Then add the green pepper, onions, carrots, garlic, salt and pepper. Cook for 8-9 minutes, until the onions are translucent - stir often to prevent it from burning to the bottom of the pot.
3. Add the chili, oregano, paprika and cumin. Stir it in with the vegetables.
4. Add the can of tomatoes with the liquid, all the cooked beans (black, kidney and chickpea), and 2 cups of water (preferably liquid from the cooked beans). Stir to combine. Allow the chili to come to a simmer, stir it and turn the heat down just a bit. Allow it to cook for 30-35 minutes, stir it occasionally.
5. Once finished, remove the pot from the heat and smash some of the beans with the back of a spoon or add 1 cup of the mixture to a blender, blend and return to the pot - this will give it a thicker more stew like consistency (a great trick I learned while making Rajma).
6. Serve the chili into individual bowls and garnish with cilantro, sour cream, cheese, hemp seeds and/or green onions.
7. Store in the fridge for 3-4 days.

Recipe notes:

If using canned beans, decrease the sea salt used.

Your notes: