Three Bean Chili
2 adults & 2 kids
Protein packed, high in fiber and easy to make chili. It is not spicy since most kids don�t like that flavor profile. Instead paprika and cumin make this dish flavourful and delicious. It can be served with fresh avocado, slice of bread, over rice or eaten by itself.
2 tbsp olive oil
1 onion, finely diced
1 bell pepper, finely diced
1 1/2 tsp paprika
1 tsp cumin
1 tsp salt
1 cup mushrooms, finely diced
1 medium zucchini, finely diced
1 cup corn, fresh or frozen
2 cans crushed tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans
1 avocado, for serving
Heat olive oil in a big pot. Add onions and bell pepper to it and saute until soft (about 5-7 minutes).
Add paprika, cumin, salt to the pot and stir until the veggies are all covered with the spices. Then cook for about 1 minute.
Add mushrooms, zucchinis, corn to the pot, stir and cover with a lid. The lid is important here because we want the mushrooms und zucchinis to sweat and release their water so it doesn't stick to the bottom of the pot.
Puree the tomatoes into a soup like consistency and add to the pot. Drain and rinse the beans and add them to the pot as well. Cover with the lid and let it simmer for about 20 minutes on low medium heat.
Serve with fresh avocado, if desired.
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