Three Bean Vegan Chili

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 1 Tablespoon minced garlic cloves
• 1/2 green bell pepper, seeded and chopped
• 1 Tablespoon tomato paste
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1 can (15 ounces) light red kidney beans, rinsed and drained
• 2 cans (15 ounces each) fire roasted diced tomatoes
• 1 cup frozen corn, thawed
• approx. 1/2 cup white wine (optional, can use vegetable broth instead)
• 1 Tablespoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• pinch of crushed red pepper

Heat the olive oil over medium-low heat. Saute the diced onion until translucent.

Add the minced garlic and saute an additional minute.

Throw in the diced bell pepper and cook for another couple minutes.

Add in the tablespoon of tomato paste and stir until evenly combined with all the vegetables.

Add your black beans,

Garbanzo beans,

and light red kidney beans.

Add two cans of fire roasted diced tomatoes.

Along with a cup of frozen corn (thawed by now, of course!)

Season things up with a tablespoon of chili powder,

a pinch of crushed red pepper,

and the oregano, salt and cumin.

Finish the chili off with some white wine.

Stir, cover and let simmer over low heat. You need to simmer at least one hour, but in my opinion chili is one of those dishes that just gets better the longer it simmers and sits. I let mine simmer for around four hours.

You could also easily do this dish in a crock pot. Just cook off the onions, garlic and bell pepper and then you can combine everything in your crock pot and cook over low heat while you’re out for the day.

Serve with your choice of a bready side (I chose crostini) to sop up the extra liquid and enjoy!

©2009 Sound Eats