Vegan Three-Bean Chili
* Oil free, wheat free, soy free
I modified this recipe and substituted water for vegetable oil. The water replaces the oil that is often used for sautéing and you won’t know the difference. Be sure to use enough water to coat your vegetables so they don’t stick to the bottom of the pot!
1/4 cup water, for sautéing
1/2 garlic clove, minced
1 large onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 bell pepper, chopped
1 medium zucchini, chopped
1/2 cup of fresh cilantro, chopped
1/4 teaspoon of cayenne pepper
1 tablespoon of oregano
2 tablespoons of chili powder
1 tablespoon of ground cumin
1 tablespoon of garlic powder
2 (6-ounce) cans of tomato paste
2 (16-ounce) cans of diced tomatoes
1 tablespoon of maple syrup
2 (14-ounce) cans of pinto beans, drained and rinsed
2 (14-ounce) cans of kidney beans, drained and rinsed
2 (14-ounce) cans of black beans, drained and rinsed
1/2 (12-ounce) bag of frozen corn kernels
Salt and freshly ground black pepper
In a large pot, heat the water over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, (but not the corn) just until softened (approximately 10 minutes).
Add all of the herbs, spices, and salt and cook for 5 more minutes. And the diced tomatoes, tomato paste, and maple syrup and stir for 2-3 more minutes. Next add the beans and stir for 2 to 3 minutes. Finally, add the corn and simmer for 15 to 20 minutes.
Yield: 8 servings
This dish also makes a delicious filling for burritos. Make it one, two, or three bean chili depending on the type of beans you have on hand!
This recipe was inspired by Mayim Bialik.