Warm up your evening with a bowl of hearty Three Bean Chili that’s packed with flavor and nutrients!

1

Start by dicing the onion and bell pepper and mincing the garlic.

2

In a large pot, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until shimmering.

3

Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes until the vegetables are softened.

4

Add the minced garlic and cook for an additional 1 minute, stirring continuously to avoid burning.

5

Add the cumin, chili powder, salt, and pepper to the pot, stirring well to combine everything. Cook for about 1-2 minutes until fragrant.

6

Pour in the canned black beans, kidney beans, and pinto beans (drained and rinsed), and the can of tomato sauce. Stir to mix the ingredients together.

7

Next, add the 2 cups of vegetable broth and bring the chili to a gentle simmer over medium-high heat.

8

Lower the heat to medium-low and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.

9

After 30 minutes, taste and adjust seasoning if necessary. If you want a thicker chili, let it simmer for an additional 10-15 minutes.

10

Once it reaches your desired thickness, remove the pot from heat and let it sit for a few minutes before serving.

4

• Top with avocado slices or guacamole for added creaminess.
• Stir in some corn for a sweet crunch and extra texture.
• Add some chopped fresh cilantro as a garnish for an aromatic finish.

• Use dried beans instead of canned for a more authentic flavor.
• Make it the day before to enhance the flavors by letting it sit overnight in the fridge!
• Serve it with tortilla chips or over rice for a heartier meal.

• fat: 7 grams
• fiber: 12 grams
• protein: 12 grams
• calories: 280
• carbohydrates: 48 grams

This dish is rich in fiber and plant-based protein, making it a filling and nutritious option that aids in digestion and supports heart health.

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