What is better than a CHILI SIN CARNE when you feel like comfort food? How do you like your chili? .
This chili is one of the recipes of my 3 day plant-based weekend reset! Don't forget to sign up for your free trial of the Happy Spoon (no code, no CC), link in BIO!
Prep time 1 hour
⅓ cup dried kidney beans
⅓ cup dried adzuki beans (or other beans of your choice)
⅓ cup dried pinto beans (or chickpeas)
3 Tbsp olive oil
1 medium yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 cups chopped broccoli
1 cup diced celery
1 cup diced tomatoes
2 cups vegetable broth
4 Tbsp chopped garlic
3 Tbsp cumin (I like to put MUCH more for stronger taste)
5 Tbsp chili powder
1 cup cherry tomatoes, cut in halves
1 cup scallions, sliced
A lot of cilantro
Soak beans overnight to prevent gas and bloating! Don't miss this step!
Over medium heat, add oil to a Dutch oven and combine onions, peppers, celery, and garlic. Sauté for 5 minutes.
Add broth and the remaining ingredients except for the toppings. Stir to combine.
Season with cumin, chili powder, and sea salt. Bring to a boil, then turn down to medium-low and simmer for 1 hour. Check if the beans are cooked. If they are still undercooked, let simmer for another 30 minutes. You could also use your crock pot or any other slow cooker and cook for 3 to 4 hours on high or 7 to 8 hours on low.
Serve with your favorite toppings, I added avocado, fresh cherry tomatoes, scallions, and cilantro! . .
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