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Easy Three-Bean Chili - Flavorful and plant-based!
Recipe courtesy of Norah Blick. Photo courtesy of Christina Blick.
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Course
entree
Servings
4
servings
Ingredients
1
tbsp
olive oil
1
red bell pepper, diced
1/2
sweet onion, diced
1/4 + 1
tsp
salt
1/4 + 1
tsp
garlic powder
1
(15 ounce) can
black beans (no salt), drained and rinsed
1
(15 ounce) can
can kidney beans (no salt), drained and rinsed
1
(15 ounce) can
can cannellini beans (no salt), drained and rinsed
1
(28 ounce) can
diced tomatoes
2
tbsp
cocoa powder
2
tbsp
chili powder
1
tsp
paprika powder
Instructions
Wash hands with soap and water.
In a large pot over medium heat, add the olive oil, bell pepper, and onion. Add 1/4 teaspoon salt and 1/4 teaspoon garlic powder. Sauté bell pepper and onion until tender and translucent, about 5 to 7 minutes.
Next, add the beans, tomatoes, cocoa powder, chili powder, paprika, and remaining salt and garlic. Bring to boil, reduce heat, and simmer for 15 to 20 minutes, stirring occasionally.
Serve with toppings of choice.
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