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I’m not a huge fan of recipes that have long back-stories before the author actually get to the ingredients and cooking process – so we’re going to dive right in!
To make this wonderful pot of deliciousness you will need the following:
- 1 can – Garbanzo Beans (Chick Peas)
- 1 can – Black Beans
- 1 can – Kidney Beans (light colored)
- 1 can – Kidney Beans (dark colored)
- 2 cans – Fire Roasted Tomatoes
- 1 large can – Whole Tomatoes
- 4-6 – tablespoons of Grape-seed oil
- 1 – Red Onion
- 1 – Sweet Onion
- 1 – Red Bell Pepper
- 1 – Yellow or Orange Bell Pepper
- 3 – Stalks of Celery
- 4 – tablespoons of Chili Powder
- 1 – teaspoon of Dried Oregano
- 1 – teaspoon of Cayenne Pepper
- 1 – teaspoon of Smoked Paprika
- 1 – teaspoon of Ground Cumin
- 1 – teaspoon of Black Pepper
- 1 – teaspoon of Sea-salt
- 1 – tablespoon of Minced Garlic
- 2 – tablespoons of Agave Sweetener *optional
Let’s prep!
- Open and drain the garbanzo beans and black beans and add them to a bowl together – lightly mash with a fork or mashing utensil
- Open and drain the kidney beans and add them in a bowl together
- Open the tomatoes and set them aside
- Chop up the red onion (you only need about 1 cup) – we’ll be adding this to the pot with garbanzo/black beans
- Chop up the red and yellow (or) orange peppers into medium size pieces – these will be going in the pot for the chili and we want them to be hearty.
- Chop up the celery into hearty pieces
- Chop up the sweet onion into hearty pieces – if your onion is really large you’ll only want to chop ½ – ¾ of it
- Get the measuring spoons out for easy access – we’ll need them for the spices
Time to cook!
Great News! You only need one pot - Serving size for this dish is 8-10 bowls
- Add about four tablespoons of grape-seed oil to the pot and let it heat up a little.
- Now add the mashed garbanzo/black beans to the pot, along with the chopped red onion and a little sea-salt and black pepper
Note: allow to cook about 10 minutes or so. We want to give the beans a light sear.
- Once the beans are done searing, temporarily remove the pot from the heat.
- Now add the kidney beans, tomatoes, chopped peppers, onions, celery and a cup of water for added liquid. – Give a good stir!
- Return the pot to the heat and use medium heat to start cooking.
- As the chili is starting to rise to temperature, you can now start adding all of the spices. The spices do not have to go in any specific order. Just measure, toss them in and stir.
- Allow the chili to cook until the veggies are tender. Once they meet your preference of tenderness, it’s done and you’re ready to enjoy!
Note: Cayenne pepper is the ultimate heat factor in this dish. If you wish to keep the chili on the milder side, decrease the cayenne pepper or omit it all together. Also, the agave sweetener is totally optional. I like the balance of the sweet & savory so I enjoy using it. But if you’d rather have all spices, feel free to leave it out – or the opposite: if you like your chili a little sweet, you may want to add more than noted in the ingredients. The choice is yours!
If you’re feeding a larger crowd just double the recipe – or do the opposite for a small gathering and cut the recipe in half.
I hope you find this recipe to be a wonderful substitute for the traditional meat filled chili. For me I don’t miss the meat at all. It’s super tasty, filling and satisfying and I enjoy it with vegan cornbread, which is also delicious.
Enjoy!
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