A chili that you can’t tell is Vegan. I am not a Vegan but we try to avoid meat when there is an alternative. Of course chili is something that most people assume needs a lot of meat but make this once and this will be your chili recipe forever. Since this is a bean heavy chili we add kombu to offset the gas you generally get from bean consumption. Also worth noting is the fact that the smaller beans used in this recipe are also less gaseous than it counterparts.
Vegan Three Bean Chili
Prep Time : 15 minutes.
Cook Time : 1 hour 15 minutes minutes
Yield : 8 cups
Rating
Ingredients
- Crushed Tomatoes - 4 cups
- Tomato Paste - 1/4 cup
- Black Beans - 1 1/2 cups (cooked)
- Aduki Beans - 1 1/2 cups (cooked)
- Pinto Beans - 1 1/2 cups (cooked)
- White Onion - 2 (large)
- Green Bell Pepper - 1 (large)
- Red Bell Pepper - 1 (Large)
- Garlic - 4 cloves (minced)
- Kombu - 1 inch piece
- Olive Oil - 2 tablespoons
- Red Cooking Wine - 1/4 cup
- Vegetable Stock - 4 cups
- Cumin - 1 teaspoon
- Oregano - 1 teaspoon
- Chili Powder - 3 tablespoons
- Sea Salt - 1/4 teaspoon
- Hot Sauce (optional) - To Taste
Instructions
- Place the kombu in a small bowl of water and let it soak until soft about 5-10 minutes then mince it and set aside
- Dice the white onion and green bell peppers and mince the garlic if not already done
- In a large soup pot add olive oil, garlic and onion on medium heat until the onion is translucent 3-5 minutes
- Add the Green Peppers to the pot and saute for an additions 2-3 minutes
- Add the crushed tomatoes, tomato paste, red wine, oregano, cumin, chili powder, salt and optionally hot sauce.
- Now add all of the beans, vegetable stock and the minced kombu
- Cover and let simmer for 60 minutes stirring every 15 minutes or so
- Remove the lid after an hour and let cook down to your desired consistancy
* you can substitute Aduki Beans with a white bean of choice or Kidney Beans as Aduki Beans are hard to find sometimes.
(2 votes, average: 5.00 out of 5)
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