Three Bean Chili

This is actually a repost of a recipe I posted several years ago, but it’s so good that I felt it’s worth repeating. I rarely cook the same dish twice but this is one that I make a few times a year. The recipe makes a whole lotta chili, so invite some friends over and chow down!

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic
• 1 red onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 or 2 small chili peppers, chopped
• 1 zucchini, diced
• 1 yellow summer squash, diced
• 1 14 ounce can kidney beans
• 1 14 ounce can pinto beans
• 1 14 ounce can black beans
• 1 28 ounce can chopped tomatoes
• 1 28 ounce can plain tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons chili powder
• 1 teaspoon sea salt
• 2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1/4 red pepper flakes
• 1/2 teaspoon black pepper

Directions:

1. In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the rest of the vegetables and cook for about 10 minutes, until they soften.
2. Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour, but it can simmer longer if you like.
3. Serve hot and garish with green onions, Daiya cheese or chopped avocado. This chili goes really well with my double corn bread recipe.

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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