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!