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One Pot 3 Bean Vegan Chili

It's hard to pick one easiest meal or one single most comforting meal for that matter. However, if you combine both criteria few dishes could meet the challenge, and the winner of which would be, without a doubt to me, a warm, creamy, flavorful, and nourishing bowl of chili.


According to Sheldon Cooper on the Big Bang Theory, it's no longer chili if it has beans in it. Well, as much as I helplessly adore Sheldon, I would have to disagree with Mr. know it all here. For someone plant-based like me, chili is beans beans beans, the more the merrier. My favorite combo has been kidney beans, black beans, and lentils. The kidney beans and black beans provide a sturdy base and add lots of chewy texture while lentils make the stew creamier. Not to mention the triple beans action would knock the infamous question - "where do vegans get protein" - out of the park.


Being nutritious and comforting is not enough, this recipe is also super easy and quick, all done in one pot, and even the cooking process is relaxing and therapeutical as you watch the chili simmers, slowly bubbles, and thickens. Let's jump right into it!

INGREDIENTS:

1 can kidney beans
1/2 can black beans
1/2 can lentils
1 small yellow onion, diced
3 garlic cloves, minced
1 large carrot, diced
4 celery ribs, diced
1 tablespoon paprika
1 tablespoon cumin 
1 teaspoon oregano
1 cup crushed tomato
1 1/2 cup vegetable stock or water



TO MAKE:

- In a large casserole pot, heat a large drizzle of olive oil over medium-high heat, cook the onions for 4 minutes till soft and slightly browned, then add the garlic and sauté till fragrant;
- Add the carrots to pot, sauté for another 4 minutes;
- Drain and dry all the beans, add to the pot, stir to combine, and add all the spices - paprika, cumin and oregano, sauté to toast the spices, this helps release their aroma and flavors, for about 3 - 4 minutes;
- Add the crushed tomato, stir to combine, pour in the stock or water, stir, cover, and bring to a boil;
- Reduce heat to medium-low and let the chili simmer and thicken, uncovered, for about 20 minutes;
- Finally, add the celeries, stir and cook for another 10 minutes or until you reach your preferred texture;
- Serve with brown rice, fresh cilantro, avocado, and tofu sour cream, enjoy!

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