The Pioneer Woman Tasty Kitchen
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Vegan Three-Bean Chili

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Level: Easy

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Description

There are many delicious chili recipes out there, but this is my favorite vegetarian one. It’s a weeknight chili, done in an hour from start to finish. And more than half of that time is hands-off, with your chili simmering on the stove while you come over and wash my dishes for me.

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Yellow Onion, Diced
  • 3 whole Carrots, Peeled And Diced
  • 2 whole Red Peppers, Diced
  • 16 ounces, weight White Mushrooms, Sliced
  • 1 can (14 1/2 Oz. Size) Black Beans, Low Sodium If Possible
  • 1 can Kidney Beans (14.5 Oz.), Low Sodium If Possible
  • 1 can (14 1/2 Oz. Size) Cannellini Beans, Low Sodium If Possible
  • 1 can (28 Oz. Size) Diced Or Crushed Tomatoes In Juice
  • 1 whole Lime, Juiced
  • 2 Tablespoons Chia Seeds
  • 3 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 2 teaspoons Dried Oregano
  • ⅛ teaspoons Cayenne Pepper, Plus More To Taste
  • Salt And Pepper, to taste

Preparation

Heat olive oil in a large pot over medium heat. Add garlic and saute for 30 seconds. Add the onion, carrots, and bell peppers and saute for 5 minutes, stirring occasionally.

Stir in the rest of the ingredients, reduce heat to low, and simmer covered for 30-40 minutes.

Serve chili on its own, with rice, or over a potato for a hearty winter meal!

Adapted from the Eat Clean cookbook, via Oh She Glows.

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