2 tbsp. extra virgin olive oil
1 cup sweet white onion, finely chopped
1 cup red pepper, finely chopped
1 medium jalapeno, seeded, finely chopped 2 tbsp. chili powder
1 tbsp. oregano, dried
1 tbsp. cumin powder
1 tsp. smoked paprika
dash of cinnamon
1/8 tsp. cayenne pepper
2 cloves garlic, pressed
3 cups canned roma tomatoes, unsalted
2 cups vegetable stock – unsalted
1 tbsp. tomato paste
1 (398 mL) can red kidney beans, drained and rinsed
1 (398 mL) can of romano beans, drained and rinsed
1 (398mL) can black bean, drained and rinsed
1 cup cooked green lentils, I used Bob’s Red Mill
Garnish with: Cilantro, chopped Green onion
Into a large pot, sauté the onion on medium heat for around 5 minutes or until translucent.
Add in your finely chopped pepper and sauté for another 5 minutes or until soft.
Now add your seasoning, jalapeno pepper, spices and garlic. Cook for another minute and give it all a good stir.
Next add the canned tomatoes (with juice), vegetable stock and tomato paste. You want to stir this till well combined then increase your heat to high.
Lastly, add your beans and reduce heat to medium. Cook till thickened for another 30-40 minutes. Stir frequently to avoid burning.
Garnish with cilantro and green onion.
Enjoy hot! Tip: if you have some vegan meltable cheese on hand, then this is where you spice things up!
Freezer friendly. To freeze, let the chili completely cool before transferring into a tight sealed container and place into your freezer. To reheat simply thaw and transfer to a pot and cook till hot throughout.
Keywords: beans, chilli, plant based, vegan