Three Bean Vegan Chili

Three Bean Vegan Chili

This recipe is both delicious and comforting.  A perfect dinner on a snowy winter night.

Use it for a topping on french fries or soy dogs!

 

Ingredients

2 - 15oz cans black beans
2 - 15oz cans kidney beans
2 - 15oz cans pinto beans
1 - 28oz can of whole peeled tomatoes
1 - 6oz can tomato paste
1 tablespoon olive oil
3 garlic cloves
1/2 yellow onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 tablespoon dried parsley
1/2 cup green onions, chopped
salt and pepper to taste

Directions

Place your olive oil, garlic and onions into a large stock pot and heat to medium.  When the garlic and onions start to sizzle add the jalapeno and green peppers.  Salt and pepper the veggies and cook for 5 minutes.  Add the beans and the tomatoes.  I like to blend up the tomatoes first, to make for a smoother chili, but feel free to add the tomatoes in whole if you prefer it chunkier.  Add the tomato paste and the remaining herbs and spices.  Salt and pepper to taste, but beware that as the chili cooks down and the liquid evaporates, it can become easy to over salt.  Cook the chili for about 45 minutes, stirring often.  Top with green onions and serve.  Enjoy!