Author Notes
A delicious vegan chili made with lots of spice and piled high with your favorite toppings. —Madeline
Continue After Advertisement
Ingredients
-
2 tablespoons
olive oil
-
1
large yellow onion-diced
-
4
cloves garlic-minced
-
2 teaspoons
chili powder
-
2 teaspoons
cumin
-
1 teaspoon
cayenne pepper
-
1
28 oz. can crushed tomatoes
-
1
16 oz. can organic black beans
-
1
16 oz. can organic kidney beans
-
1
1 16 oz. can organic white northern beans
Directions
-
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:)
See what other Food52ers are saying.