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

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


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


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)


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.


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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