Chili is one of my favorite meals! I crave the “heat” produced by the spices and, most of all, love adding lots and lots of toppings. What I add depends entirely on my mood. I usually garnish the chili with a combination of onions, tomatoes, avocado, hot sauce, soy cheese, lime, and yogurt sour cream, but I always add lots of cilantro. Every year, I make chili to eat while watching the Super Bowl and would love you to join me in this tradition. I not only use black beans in my chili, but also find that the different textures and colors of other types of beans make a more scrumptious dish. Chili is so easy; the trick is to add plenty of spice and to let the chili sit in the refrigerator for a day or so to allow the spices to infuse into the chili. I actually prefer leftover chili! After a day or so, the flavors have had more time to permeate into the beans. Hands down, chili is the best dish for game night!
Three Bean Chili
2 tablespoons olive oil
1 large yellow onion-diced
4 cloves of garlic-minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 28 oz. can crushed tomatoes
1 16 oz. can organic black beans
1 16 oz. can organic kidney beans
1 16 oz. can organic white northern beans
Diced red onion, diced tomatoes, cilantro, vegan yogurt sour cream, (optional)
Heat the olive oil in a large pot. When hot, add onion, garlic, chili powder, cumin, cayenne, and a few large pinches of salt and pepper. Sauté until fragrant and browned, about 10 minutes.
Add canned crushed tomatoes. Fill the can half way with water, and add the water to the pot. Bring the mixture to a boil and let it simmer for 20 minutes. Add the beans and heat until hot, another 20 minutes.
Serve hot with your preferred toppings!
Yogurt Sour Cream Sauce Ingredients:
1 cup unsweetened coconut yogurt-(I use the So Delicious brand-green label)
Juice from one lime
1/2 teaspoon salt
Yogurt Sour Cream Procedure:
Mix all of the ingredients together and enjoy!
Photography by David Tuthill