Three-Bean Vegetarian Chili
This recipe is simple to make and delicious to eat. I love this on a cold day but it’s even tasty on warm days too. We use a secret ingredient to season it…watch the video to see and enjoy!
Equipment
- pot sauté
Ingredients
- 5 cups of water
- 1 cups pinto beans
- 1 cups of kidney beans
- 1 cups of black beans
- 1 sheet of Kombu, wet and lightly pat dry (don’t rub)
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 large onion
- 4 large sliced carrots
- 1 large green bell pepper, chopped
- 2 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon chili pepper
- 1 tablespoon rosemary
- 28 ounce can of diced tomatoes
- 12 ounce can of tomato sauce
- Soy yogurt (optional)
- Sesame seeds
- Cilantro
Instructions
- Start with the the beans
- In a large pot combine 5 cups of water with your beans, simmer until tender
- While the beans are cooking, sauté your vegetables
- In another large pot sauté olive oil, garlic, onions, carrots, and bell pepper
- Add spices, cook for three minutes
- Add tomato sauce and kombu
- Add diced tomatoes, simmer until beans are soft
- Once the beans are ready, add the vegetable mixture to the beans
- Cook over low-medium heat to infuse the flavors….at least 10 minutes
- Serve over rice or with salad
- Top with plain soy yogurt, sesame seeds and garnish with cilantro
Video
Notes
Many of you have emailed me and asked where to get the can opener I used in this video (the one that shakes its butt…LOL!) You can find it using my Amazon link and your purchase will help support this website, click here for the One-Touch Can Opener.
