Vegan Three Bean Chili Recipe
Three Bean Chili Recipe for a cold winter's day!
Coconut Oil (or your preferred oil to sautee veggies)
Red, Yellow, Orange Pepper (1 of each, diced)
1 Onion (chopped)
5 cloves of garlic (minced)
1 can fire-roasted diced tomatoes with chilies
1 can each black, pinto, kidney beans (rinsed)
1 can tomato sauce
Spices to taste: salt (smoked is best to give the dish a great smokey flavor since there is no meat), pepper, chili powder, chili paste, cumin, smoked paprika, seasoning mix (loving this Simply Cooking with Donna low sodium seasoning I found from a great entrepreneur in St. Louis, MO if interest you can find more info on her website simplycookingwithdonna.com)
First, sautee onions, peppers and garlic until translucent. Next, add beans and diced tomatoes. Third, add seasonings starting with salt and chili powder. Next, add tomato sauce and then add more seasoning to taste. Once you get your preferred smoky, spicy, chili taste slow cook for 2 hours or until flavors become aromatic and meld together.
I love layering over brown jasmine rice and topping with ripe avocado:)