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3 Bean Veggie Chili
I'm a big fan of hearty chili, and while it's still chilly (pun intended), why not take advantage of this winter favorite one last time?!
Prep Time: 00:10
Cook Time: 00:20
1/2 cup cook pinto beans
1/2 cup red kidney beans
1/2 cup black beans
1/2 cup red onions, chopped
1/2 cup green bell peppers, chopped
1 poblano pepper, chopped
1 jalapeno pepper, chopped
4 garlic cloves, minced
1 cup white mushrooms, chopped
2 table spoons avocado oil, or whatever oil you prefer with a high smoke point (extra light olive oil, refined safflower oil)
1 - 14 .5 ounce can of diced tomatoes
2 - 8 ounce cans of tomato sauce
3 tbsp brown sugar
2 tsp ground cumin
2 tsp chipotle chili powder (or chili powder)
1 tsp paprika
salt to taste
1 lime, juice
1In a large pot on high heat add in 1 tbsp oil and mushrooms.
2Cook mushrooms for 3-5 minutes until the moisture has sweated out and they have turned golden brown.
3Reduce heat to medium, add in 1 tbsp of oil, along with onions, garlic, poblano and jalapeno pepper. Saute until the onions and peppers are slightly translucent.
4Next add in the beans, tomato sauce, cumin, brown sugar, chili powder, paprika and salt. Let it simmer for 2-3 minutes to allow the flavors to blend.
5reduce heat to low, and add in diced tomatoes, and lime juice. Let the chili sit on low heat for 10 minutes before serving. This will allow the flavors to marry, and the chili sauce to thicken.
Serve this yummy veggie chili with your favorite toppings, for mine I chose some vegan sour cream, fresh avocado and tomato chunks, along with my favorite herb... cilantro! I also added some slices of lime to squeeze for some extra tang!
As always, give this recipe a try and let me know how you like it!
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