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​GARLIC LOVER'S 3-BEAN CHILI

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GARLIC LOVER'S 3-BEAN CHILI (courtesy Hashtag Vegan)

Serves 6-8 prep time: 10 min | cook time: 45 min




INGREDIENTS:

3 Tbs Nature's Approved Garlic Coconut Oil

1 medium yellow onion, diced

1 bell pepper, diced

2 Tbs adobe seasoning (if you don't have this, make your own with extra paprika, garlic powder, onion powder, and oregano!)

2 Tbs chili powder

2 Tbs

 paprika

1 Tbs cumin

1/4 tsp cayenne

1 28 oz can diced organic tomatoes



28 oz water or vegetable stock

2 medium gold potatoes, diced (about 1 1/2 C)

1 C carrots, diced

1 15 oz can black beans

1 15 oz can chickpeas

1 15 oz can kidney beans

1 T hot sauce (optional, to taste)

salt and pepper (to taste)

fresh cilantro or parsley (for garnish)





DIRECTIONS:

In a large heavy pot, heat the Garlic Coconut Oil over medium heat.

Add the onions and peppers and cook (stirring frequently) until soft, about 5 minutes.

Add adobe, chili powder, paprika, cumin, and cayenne; stir and cook until fragrant, about 30 seconds.

Add can of diced tomatoes; stir again.

Add 28 oz filtered water (use empty tomato can to measure) or vegetable stock, potatoes, carrots, and all beans. Stir well and bring to a boil.

Reduce heat to low-medium and simmer, cooking occasionally, for about 30 minutes. Add more water if you prefer a thinner chili or let cook longer to thicken up even more.

Turn off heat. Add hot sauce (optional), salt and pepper to taste.

Garnish with fresh cilantro or parsley.




PAIRS GREAT WITH:

pan-seared polenta cakes (seared in Garlic coconut oil), turmeric-infused brown rice, organic tortilla chips, vegan cornbread

from Vegan Hashtag



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