Three Bean Classic Chili
This flavorful chili can be meaty or vegan, and tastes great either way!
Ingredients
- 2-3 tbsp olive oil
- 6 cloves garlic chopped or minced
- 2 yellow onions diced
- 1 red bell pepper diced
- 1-2 tbsp olive oil
- 45 ounces beans (kidney, black and pinto beans) 3 cans, rinsed and drained
- 2 cups corn
- 2 cans 32 ounce tomatoes diced
- 10-12 ounces meatless crumbles OR ground beef see additional instructions for using ground beef
- 2 jalapenos, seeds removed finely diced
- 1/3 cup chili powder
- 3 tbsp oregano
- 2 tsp garlic powder
- 1 tbsp brown sugar
- 2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp chipotle powder
Instructions
- Heat the olive oil in a large soup pot or stock pot over medium heat.
- Add onions and red pepper and saute about 5 minutes, or until onions just begin to turn clear.
- Add the garlic and saute for another minute.
- Add all remaining ingredients and stir. You may add 1/2 cup water if too thick.
- Simmer for 30 minutes.
- Add additional salt or pepper or seasoning to taste.
If Using Ground Beef:
- Heat ground beef over medium heat in large soup pot or stock pot and cook until browned.
- Drain grease, only leaving about 1 tablespoon.
- Continue starting with Step 2 of instructions, omitting meatless crumbles.
Notes
If using fresh tomatoes instead of canned, use about 10 medium tomatoes.
If substituting quinoa for the meatless crumbles, add 1 cup of water and 1 cup of quinoa, and bring to a boil before simmering.