Three Bean Chili with Avocado Topping
Ingredients
- 1 can pinto beans
- 1 can kidney beans
- 1 can cannellini beans
- 1 can diced tomatoes
- 1/2 medium white or yellow onion
- 3/4-1 cup water or veggie broth
- 3 stalks green onions
- 1 tablespoon oil of choice
- handful cilantro
- salt
- pepper
- garlic powder
- onion powder
- coriander
- cumin
- paprika
- cayenne
- fennel seeds
Preparation
Drain and thoroughly rinse the beans
Heat oil in a pan over medium-high heat; once warm, add onions and fennel seeds and sauté until translucent
Add beans, tomatoes, 3/4-1 cup water or broth, and a generous amount of all other spices to taste
Simmer for 5-7 minutes. When cooked through, stir in green onions and cilantro
Top with avocado, cashew cream cheese, and tortilla chips, and serve
Tips
This is a chunky chili; add more liquid to thin it if desired
Omit any spices you don’t have, but use plenty of the ones you do have
To make it whole food plant-based or oil-free, cook onions in water instead of oil
