3 Bean Vegan Chili
1 Tbs Extra Virgin Olive oil
1 Tbs Cumin seed
1/4 tsp crushed red pepper flakes
1 large onion, chopped
3 med. peppers ( red, orange, & yellow) cored, seeded & chopped
1 cup celery, chopped
2 Tbs Chili powder
1 tsp dried oregano
2 cans (14 ounce) diced tomatoes (I use Southwest Style)
1 can pinto beans drained and rinsed
1 can white beans drained and rinsed
2 cans black beans drained and rinsed
1/2 cup salsa
Salt and freshly ground pepper
In large pot, heat the oil over medium heat. Add the cumin seeds and pepper flakes and cook, stirring often, until the seasonings darken slightly, about 1 minute.
Add the onion, bell peppers, celery, chili powder, and oregano and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
Stir in the tomatoes, beans and salsa and bring the mixture to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 30 minutes. Season with salt and pepper to taste.
This is a fantastic, healthy meal that everyone will love! Plus, it freezes well and reheats in a snap!
Perfect for a cold winter day, easy to pack for a camping trip or even just heat up from the freezer for a hearty lunch.