Fiesta Three Bean Chili (Vegan!)

Ingredients

• 1 yellow onion
• 2 bell peppers (I use green and red)
• 4 cloves garlic
• 15 oz. can black beans
• 15 oz. can pinto beans
• 15 oz. can kidney beans
• 15 oz. can petite diced tomatoes (or regular diced or fire-roasted)
• 3 cups vegetable broth
• 1 cup sweet corn (canned, frozen, or fire-roasted)
• 1 1/3 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chip crumbles, etc.

Instructions

1. 1

   Dice onion.

2. 2

   In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice bell peppers and mince garlic.

4. 4

   When onion is translucent, add bell peppers, garlic, chili powder, cumin, and smoked paprika. Stir and sauté for 2 minutes.

5. 5

   Add vegetable broth and diced tomatoes (with juice).

6. 6

   Rinse and drain beans. Add to stockpot.

7. 7

   Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.

8. 8

   Stir in sweet corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)

9. 9

   Salt & pepper to taste and serve with any desired toppings.