A delicious vegan chili made with lots of spice and piled high with your favorite toppings. —Madeline
large yellow onion-diced
28 oz. can crushed tomatoes
16 oz. can organic black beans
16 oz. can organic kidney beans
1 16 oz. can organic white northern beans
In This Recipe
Heat the olive oil in a large pot. When hot, add onion, garlic, chili powder, cumin, cayenne, and a few large pinches of salt and pepper. Sauté until fragrant and browned, about 10 minutes.
Add canned crushed tomatoes. Fill the can half way with water, and add the water to the pot. Bring the mixture to a boil and let it simmer for 20 minutes. Add the beans and heat until hot, another 20 minutes.
Garnish with Diced red onion, diced tomatoes, cilantro, and even unsweetened vegan yogurt! It makes a great sour cream:)