Three Bean Chili
 
 
Makes about 12 cups.
Author:
Ingredients
  • 1 yellow onion, diced (2 cups)
  • 2 bell peppers, diced (2 cups)
  • 2 large carrots, diced (1 cup)
  • 1 large zucchini, diced (1 cup)
  • 4 cloves garlic, minced (1 tablespoon)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon, plus 1 teaspoon cumin
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon oregano
  • ½ teaspoon cayenne
  • 2¼ teaspoons sea salt
  • 2, 14 ounce cans no salt added diced tomatoes
  • 1, 4 ounce can fire roasted green chiles
  • 1, 15 ounce can each of no salt added pinto, kidney, and black beans (drained but not rinsed)
  • 1 cup dark beer, such as Guinness
  • 2 cups low sodium vegetable broth
For serving
Instructions
  1. Heat olive oil over medium heat in a large pot. Add onions and garlic and cook until onions are soft and just beginning to brown, about 5 minutes. Add tomato paste, brown sugar, salt, and spices and cook 2 minutes more.
  2. Increase heat to medium-high and add remaining ingredients - vegetables, canned tomatoes, green chiles, vegetable stock, beer, and beans. Bring to a boil, then lower to a simmer and cook covered for 30 minutes. After 30 minutes, stir and partially cover pot, allowing steam to escape. Simmer an additional 20 minutes.
  3. Season with salt and pepper to taste. Serve hot, garnished with desired toppings.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/three-bean-chili/