3 Bean Chili
This is a hearty chili that packs a fiber and protein punch from the three different beans that are added to it. If you don’t have the beans listed in the recipe you can substitute any beans you do have in your pantry. TVP also adds protein to this vegan, dairy free, gluten free chili.
1 medium onion. diced
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 15- oz can black beans, drained and rinsed
1 15- oz can kidney beans, drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 28-oz can whole tomatoes , roughly chop the tomatoes
1 large sweet potato, chopped
4 medium-to-large sized carrots, chopped
1 to 1 1/2 cups TVP , cooked according to package directions
2-3 Tablespoons tomato paste
2 teaspoons cumin
3 teaspoons chili powder
salt and pepper to taste
1. In a large pot sprayed with cooking spray, saute the onion, garlic,jalapeno pepper until everything is softened.
2. Add to the pot the green and red peppers, sweet potato, carrots and let everything cook for a few minutes until the vegetables start to soften. If the pan gets dry add some water to it.
3. Cook the TVP according to package directions. I like to make extra to have later in the week for other meatless dishes.
4. Add to the pot all of the beans, the tomatoes, salt and pepper, all of the seasonings, plus the TVP. Bring to a boil then turn down the heat and simmer. Add the tomato paste and stir. Simmer for about 40 to 60 minutes or until everything is soft and the flavors have blended. Before serving, taste and adjust seasonings as necessary. Add water to pot if chili is too thick
Serving suggestions. Serve over rice. Top with avocado wedges. Use leftovers to top baked potatoes with or to make nachos. I love serving chili with cornbread.
What’s your favorite way to top your chili? Share your ideas in our Comments section