🌶️ Vegan Three-Bean Chili

Ingredients

• 🧅1 onion
• 🫑1 red bell pepper
• 🧄2 cloves garlic
• 🫒2 tbsp + 1 tsp (33 ml) olive oil
• 🍅1 3/4 cups (400 g) crushed tomatoes
• 🌶️1 chipotle pepper
• 🌿1 tsp ground cumin
• 🌿1 tsp dried oregano
• 🌶️1 tsp sweet paprika
• 🫘14 oz (400 g) cooked kidney beans
• 🫘14 oz (400 g) black beans
• 🫘14 oz (400 g) cooked chickpeas
• 🌽7 oz (200 g) sweet corn
• 🥣3/4 cup + 1 tbsp (200 ml) vegetable broth
• 🍚1 1/2 cups uncooked (300 g) white rice
• 🥑1 avocado
• 🌿1 bunch fresh cilantro

• Recipes with onion
• Recipes with red bell pepper
• Recipes with canned kidney beans
• Recipes with cooked chickpeas
• Recipes with corn kernels
• Recipes with white rice
• Recipes with avocado
• Recipes with fresh cilantro

How to make it, step by step

1. Sauté the onion, bell pepper, and garlic in oil for 5 minutes.
2. Add the crushed tomatoes, chipotle pepper, and spices (cumin, oregano, paprika).
3. Stir in the drained kidney beans, black beans, and chickpeas.
4. Add the sweet corn and 3/4 cup (200 ml) of broth. Mix well.
5. Cook 25 minutes over low heat, stirring occasionally.
6. Meanwhile, cook the white rice in salted water. Serve the chili over the rice with diced avocado and chopped cilantro.