3 Bean Veggie Chili

I was looking for a hearty, veggie packed robust veggie chili and I just couldn’t find one… SO I made something up. It turned out really well so I decided to share it.

I used dark and light kidneys bean and red beans. You can use whatever beans you like. I was going to add black beans but decided to save them for a black and white chili.

INGREDIENTS:
1 green pepper
1 red pepper
1 orange pepper
1 yellow pepper
1 jalapeno
1 sweet onion (may use any onion you prefer)
4 cloves of garlic
1 15.6 oz. can red beans
1 15.6 oz. can light red kidney beans
1 15.6 oz. can dark red kidney beans
1 28 oz. can whole tomatoes
1 28 oz. can crushed tomatoes
3 tablespoons chili powder
2 teaspoons of cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
Pinch of coriander
Pinch of thyme
3-4 tablespoons of olive oil
Salt and pepper to taste
(May add a pinch or so of cayenne for added spice)
1 1/2 cup of water (optional)

DIRECTIONS:
-In your slow cooker add the whole tomatoes (tomatoes may be cut in halves or quarters prior to cooking or you can just use diced or another can of crushed if you don’t like chucks of tomato. I like to let them cook and fall apart naturally) also add crushed tomatoes.
-Put beans in colander/strainer and strain off the preservatives and rinse thoroughly.

Add to tomatoes

-Turn cooker to high and put the lid on.

-Dice all peppers and put in a bowl (set aside)

-Dice onions
-Heat olive oil in pan (medium heat)
-Saute onions until some color is on them and then add the peppers
-Gently salt and pepper the veggies
-Cook the peppers until slightly tender then crush the garlic and add to veggies. Stir
-Cook for about 1-2 minutes (do not let the garlic burn>>yuck!)
-add the veggies to the slow cooker
-add all of the seasoning and stir
-optional: I added the water to help it cook down. The water will evaporate off as it cools leaving a hearty robust chili
-Salt and pepper to taste

(As with ANY soup you’ll want to avoid a lot of salt until the soup has cooked and be patient with adding salt. Once it is over salted…youl will either need to add a whole skinned potato to try to absorb it or well… half it and start adding more ingredients…which leads to a BIG OL’ pot of soup.)

Cook on high until you see the ingredients playing well together and having fun… about 3-4 hours…then turn to low and cook an hour or so longer until the color darkens a bit.

May be enjoyed alone or with brown rice or polenta (made with water, almond milk, soy milk, coconut milk or veggie stock). If you eat cheese, cheese it up. If you like it with chips…get crunchy with it.

Eat some now…freeze some for later 😊

Not sure how many servings this is…or the nutritional info… 🤷🏽‍♀️

Makes: A lot
Nutritional value: Good for you

The chili alone is vegan, vegetarian and Daniel Fast-friendly.

Bon Appetit!