Name: Homemade Three-Bean Chili
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 2 cans (15 ounces each) black beans, drained and rinsed; 2 cans (15 ounces each) pinto beans, drained and rinsed; 2 cans (15 ounces each) kidney beans, drained and rinsed; 2 large onions, diced; 2 bell peppers, diced (red and green are good); 4 cloves garlic, minced; 2 cans (28 ounces each) crushed tomatoes; 1 can (14–15 ounces) diced tomatoes; 2 tablespoons tomato paste; 1–2 cups vegetable broth or water; 2 tablespoons olive oil; 1 cup frozen corn (optional); 3 tablespoons chili powder (American-style chili seasoning blend); 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon oregano; 1 teaspoon garlic powder; ½ teaspoon black pepper; ¼–½ teaspoon cayenne pepper (optional); 1–2 teaspoons salt, adjusted to taste; 1 tablespoon brown sugar or maple syrup (optional)

INGREDIENTS

8–10 servings

Beans and vegetables

2 cans (15 ounces each) black beans, drained and rinsed
2 cans (15 ounces each) pinto beans, drained and rinsed
2 cans (15 ounces each) kidney beans, drained and rinsed
2 large onions, diced
2 bell peppers, diced (red and green are good)
4 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (14–15 ounces) diced tomatoes
2 tablespoons tomato paste
1–2 cups vegetable broth or water
2 tablespoons olive oil
1 cup frozen corn (optional)

Seasonings

3 tablespoons chili powder (American-style chili seasoning blend)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon black pepper
¼–½ teaspoon cayenne pepper (optional)
1–2 teaspoons salt, adjusted to taste
1 tablespoon brown sugar or maple syrup (optional)

METHOD

Make it

1
Sauté the vegetables. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onions and peppers. Cook 6–8 minutes until softened.
2
Add garlic and spices. Stir in garlic, chili powder, cumin, smoked paprika, oregano and cayenne. Cook for approximately 1 minute, stirring constantly.
3
Add tomatoes. Stir in crushed tomatoes, diced tomatoes, tomato paste and 1 cup of vegetable broth.
4
Add the beans. Stir in black beans, pinto beans and kidney beans. Add corn if using.
5
Simmer. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30–40 minutes, stirring occasionally so the bottom doesn't scorch.
6
Adjust consistency. Add broth if too thick. For a thicker, creamier chili, mash about 1–2 cups of beans against the side of the pot and stir them back in.
7
Taste and finish. Add salt, black pepper and optional brown sugar. Adjust spices to preference.

Cooking notes

Optional richer variation: add 1 tablespoon cocoa powder while simmering.
Water is an explicitly permitted substitute for broth.

Serving suggestions

Bread or cornbread and garden salad; optional onion, avocado, jalapeño or vegan cheese toppings.