This is one of our great meal ideas for vegans and vegetarians, but even meat-eaters will love its protein and seasoning. Chili powder, cumin, and smoked paprika add the perfect flavor to this blend of tomatoes, corn, and three types of beans. Smart Recipes, Vegan Recipes, Vegetables Recipes, Recipes Vegetables Vegan Three Bean Vegan Chili Three Bean Vegan Chili Recipe | PT55M Serves 6 Ingredients: 4 Cloves Garlic 1 Jalapeño Pepper 2 Tablespoons Coconut Oil 1 Medium Red Bell Pepper 1 Medium White Onion 0 To Taste Salt & Freshly Ground Black Pepper 2 Cans Diced Tomatoes 3 Tablespoons Tomato Paste 3 Tablespoons Red Chili Powder 2 Tablespoons Ground Cumin 1 Teaspoon Smoked Paprika 1.75 Cups Water 0.75 Cup Dry Red Lentils 1 Can Black Beans 1 Can Kidney Beans 1 Can Corn 1 Tablespoon Coconut Sugar 1 Avocado 0 Fresh Cilantro In a mortar and pestle, add garlic and jalapeño and crush into a rough paste. Keep aside. In a large pan, heat oil on medium heat. Add bell pepper, onion. red pepper and pinch of salt and pepper and sauté for about 3-4 minutes. Stir in garlic paste, tomatoes, tomato paste, 2 tablespoons of chili powder, 1 tablespoon of cumin, paprika, water, pinch of salt and pepper and bring to a gentle boil. Add lentils and reduce heat to low. Simmer for about 15 minutes or until lentils become almost tender. Stir in beans, salt, pepper and remaining cumin and chili powder and increase heat to medium. Bring to a gentle boil and reduce heat to low. Add corn and simmer covered for about 20, stirring occasionally. Stir in coconut sugar and remove from heat. Serve hot with a garnishing of avocado and cilantro.

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