Recipe: Three Bean Chilli by Jennah Jensen

Grab the biggest pot you’ve got because this hearty recipe is big enough for large families or lots of leftovers!

I love making big batches of chili because it ticks all the boxes. It’s packed full of nutrition, full of flavor, leaves you feeling satisfied and it’s so warming for those cooler days.

It’s also very versatile. For example, in this recipe I’m using lots of mushrooms, but if you know there’s just no way your family is going to get down with mushrooms they can easily be replaced for something more palatable like zucchini or omitted altogether.

       Ingredients:

• 1 yellow onion, diced

• 4-6 garlic cloves, minced

• 4 cups mushrooms, sliced

• 3 cups celery, sliced

• 1 can of each: black beans, kidney beans, pinto beans

• 2 cans fire roasted tomatoes

• 2 cups water

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 4 teaspoons cumin

• 1 teaspoon salt

• veggie bouillon paste or cubes to-taste

• (I’m using 1 tablespoon Better Than Bouillon Vegetable Base)

• 1/4 cup jarred jalapenos or pepperoncinis, minced (optional)

       Optional Toppings:

• cilantro

• green onion

• avocado

       Cooking Method:

• Start off by prep cutting your onion, garlic, mushrooms and celery. Have them ready to throw into the cooking pot.
  Preheat your pot to medium heat. Once heated, add the chopped veggies and sauté until onions become translucent.

• Next add the entire contents of the canned items along with all other remaining ingredients.

• Allow to simmer for 20-30 minutes, stirring occasionally.

• Serve with optional toppings if desired and enjoy!

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen