Three Bean Chili for a Crowd

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  • Serves 12

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.

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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

Instructions

  1. 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.
  2. 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.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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