Three Bean Chili for a Crowd

Three Bean Chili for a Crowd

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| Serves 12

INGREDIENTS

  • 1 large yellow onion, chopped
  • 8 cloves garlic, minced
  • 1 tablespoon cumin seed, toasted and ground
  • 2 tablespoons ancho chile powder
  • 1 teaspoon cayenne pepper
  • 1½ cups tomato paste
  • 2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
  • 1 (15-ounce can) black beans, rinsed and drained (2 cups)
  • 1 (15-ounce can) garbanzo beans, rinsed and drained (2 cups)
  • 2 (28-ounce) cans diced tomatoes
  • Sea salt and black pepper to taste

Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a little more or a little less cayenne pepper to suit your palate.

Instructions:

Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.

Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.

Photo by Eco-Vegan Gal

Find this recipe and more cookout and bbq ideas and 30-minute meals in the Forks Over Knives Recipe App.

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