Vegan Tri-Bean ChiliFrom jo_jo_ba 8 years ago
- 1 6 oz can tomato paste shopping list
- 1 cup diced tomatoes shopping list
- 2 fresh jalapeños, diced shopping list
- 1 cubanelle pepper, chopped shopping list
- 1 red bell pepper, chopped shopping list
- 2 medium white onions, chopped shopping list
- 4 cloves of garlic, minced shopping list
- 2 tbsp chili powder shopping list
- 2 tsp oregano shopping list
- 2 15 oz cans dark red kidney beans, drained and rinsed shopping list
- 1 15 oz can black beans, drained and rinsed shopping list
- 1 15 oz can navy beans, drained and rinsed shopping list
- 2 cups corn kernels (fresh or frozen) shopping list
- 3 tbsp molasses shopping list
How to make it
- In a large pot, heat ¼ cup of water.
- When the water starts sizzling, add the onions and garlic. Stir until the onions are soft.
- Add the jalapenos and cubanelle and fry for a few more seconds.
- Add the tomato paste and tomatoes, followed by the chili powder, and oregano. Stir a few times then let boil and simmer.
- Add the beans, corn and molasses.
- Let the pot simmer, covered, for at least 40 minutes - longer will distribute the flavor better.
- If the chili is too thick, add a little water; if it's too thin, uncover the pot.
- Add the bell peppers, stir, and simmer for a minute or two before serving (peppers should stay crunchy).
The Cookjo_jo_ba Oshawa, CA
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