Super-Thick Three-Bean Chili

vegan, gluten-free, nut-free

Adapted from Dana Shultz's recipe in Minimalist Baker's Everyday Cooking

A hearty, veggie-filled chili to keep you going on a cold day!

Serves: 6 / Prep time: 30 min / Total time: 1 hour

Ingredients:​

• ​1 Tbsp neutral oil
• 1/4 onion, chopped
• 1 clove garlic, minced
• salt and pepper, to taste
• 2 carrots, diced (about 1/2 cup)
• 1 green bell pepper, diced
• 1 sweet potato, diced with skin on
• 1 zucchini, diced (about 1 cup)
• 2 Tbsp chili powder
• 1 Tbsp dried oregano
• 1 1/2 tsp smoked paprika OR 1 tsp liquid smoke
• 1 15-ounce can diced tomatoes in juice
• 1/2 cup tomato sauce (OR 1/4 cup tomato paste plus 1/3 cup water)
• 2 cups vegetable broth (or reconstituted bouillon*)
• 1 Tbsp maple syrup or agave nectar
• 1/2 tsp cayenne pepper OR 1 Tbsp hot sauce, optional
• 1 15-ounce can black beans, drained
• 1 15-ounce can pinto beans, drained
• 1 15-ounce can chickpeas, drained
• 1 cup frozen corn​

To Serve:

• ​tortilla chips, Cornbread Biscuits**, cubed avocado, chopped fresh cilantro

Directions:

1. Heat a large pot (at least 4 quarts) over medium heat and add the oil. Once shimmering, add the onion and garlic and season with a pinch each of salt and pepper. Cook for 4-5 minutes or until the onion in soft, translucent, and slightly golden brown. Reduce the heat if browning too quickly.
2. Add the carrots, bell pepper, sweet potato, and zucchini. Season again with salt and pepper, followed by the chili powder, oregano, and paprika/liquid smoke. Stir to coat and cook over medium heat for 3-4 minutes to let flavors infuse and cook the veggies.
3. Next add the tomatoes, tomato sauce, broth, maple syrup/agave, cayenne pepper/hot sauce, and all three types of beans. Stir and bring the chili to a low boil.
4. Once boiling, reduce the heat to low and stir in the corn. Cover and cook for at least 30 minutes, or until the veggies are tender and the chili has thickened.
5. Taste and adjust the seasonings as needed.***
6. Serve hot with recommended toppings and accompaniments.

*I love "Better than Bouillon" brand No Chicken Base or Vegetable Base.
​**I highly recommend trying this chili with Cornbread Biscuits. Since the biscuits only take about 20 minutes from start to finish, you can make them while you're waiting for the chili to cook!
​***​It may need more salt especially if the broth and/or tomatoes were unsalted, more chili powder or hot sauce for heat, and more maple syrup to balance the flavors.