recipe
three bean tomato chili
get the bowls ready because this chili is as cozy and inviting as it is tasty.
simple enough to toss together in a pot, and with an added nutritious punch from our SUPERGREENS!, this recipe will having you hoping for more cool weather days.
get the bowls ready because this chili is as cozy and inviting as it is tasty.
simple enough to toss together in a pot, and with an added nutritious punch from our SUPERGREENS!, this recipe will having you hoping for more cool weather days.
ingredients
1 clamshell organicgirl SUPERGREENS!
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 14.5 oz can fire roasted diced tomatoes
6 oz can tomato paste
1-2 tablespoons olive oil (optional)
1 onion
3 cloves garlic
1 bell pepper
2 ½ tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups vegetable broth
2-3 tablespoons flour
avocado
vegan sour cream
vegan cheddar cheese
tortilla strips
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directions
1. in a large pot, heat olive oil over medium heat. add diced onion, garlic, and bell pepper. sauté until softened, about 5-7 minutes.
2. add chili powder, garlic powder, onion powder, smoked paprika, cumin, sea salt, and black pepper. stir well and cook for an additional 1-2 minutes to toast the spices.
3. pour in the vegetable broth, fire-roasted tomatoes, tomato paste, black beans, kidney beans, and pinto beans. stir everything together.
4. add the flour to the chili; mix until there are no clumps of flour.
5. reduce heat to low and let the chili simmer for 20-25 minutes, stirring occasionally.
6. stir in organicgirl SUPERGREENS! and cook for another 2-3 minutes, until the greens are wilted.
7. ladle into bowls and top with avocado, sour cream, cheddar, and tortilla strips.
