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3-Bean Meatless Chili
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The combination of the three beans creates a robust flavor and consistency. The best part is that it’s vegan, a very healthy choice to have any time.
|15 oz. black beans|
|12 tomatoes, (diced)|
|15 oz. dark red kidney beans|
|15 oz. tomato sauce|
|15 oz. pinto beans|
|1/2 yellow onion, (chopped)|
|1 jalapeño, (seeded and minced)|
|2 tablespoons chili powder|
|1 carrot, (chopped)|
|1 cup bell pepper, (chopped)|
|1/2 teaspoon red pepper flakes|
|1 cup corn|
|1/8 teaspoon cayenne|
|6 oz. vegetable crumbles|
|3 garlic cloves, (minced)|
|1/2 red onion, (chopped)|
|1 teaspoon cumin|
- In a large saucepan, cook black beans, tomatoes, kidney beans, tomato sauce, pinto beans, yellow onion, jalapeño, chili powder, carrot, bell pepper, pepper flakes, cayenne, vegetables crumbles, garlic, red onion and cumin on medium heat. Cook until ingredients begin to boil.
- Once boiling, cover the pan then reduce to low, simmer for 20 minutes.
- After 20 minutes, pour in corn, cover pan again and cook for 10 minutes.
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