1/2 teaspoon extra virgin olive oil
1/2 cup onions, chopped medium
2 cloves garlic, minced
1 (14.5 ounce) can fire roasted diced tomatoes
1 1/2 cups Great Northern beans, drained and rinsed
1 1/2 cups pinto beans, drained and rinsed
1 1/2 cups black beans, drained and rinsed
1 cup water
2 teaspoons ancho chili powder
1 teaspoon paprika
1 1/2 teaspoons cumin
1 Tablespoon hot sauce
1/2 teaspoon yellow mustard
Salt and pepper, to taste
Optional toppings: Minced onions, chopped cilantro, grated non-dairy cheese, crackers
- Bring a medium-sized soup pot to a medium heat with extra virgin olive oil. Sauté onions and garlic a few minutes, until fragrant.
- Add the remaining ingredients (except for the optional toppings) to the pot and stir. Bring the heat to a simmer and cook for 15 to 20 minutes, allowing the chili to thicken. Stir occasionally.
- Optional: After the chili has thickened, use an immersion blender in the pot for 3 or 4 seconds to break up some of the beans and thicken the soup further. You don’t want to blend the chili completely. It should still be thick and chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
- Serve in bowls with optional toppings.
Original recipe and notes of recipe visit: Vegan Three Bean Chili @ cadryskitchen.com