Easy and Comforting Vegan Chili
Ingredients
- 1 yellow onion diced
- 3 cloves garlic finely chopped
- 2 cups carrots chopped (about 3 carrots)
- 1 tbsp coconut oil
- 1/2 tsp sea salt
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 can kidney beans (400 ml)
- 1 can white beans (400 ml)
- 1 can black beans (400 ml)
- 2 cans diced tomatoes (400 ml each)
- 2 cups water
- 1 tsp cayenne pepper flakes
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp lemon juice
- 1 tsp sea salt
Preparation
In a large pot, add onion, garlic, carrot, coconut oil, and sea salt. Bring to medium heat and cook to soften for 10 minutes. Then add bell peppers and continue cooking to soften for another 10 minutes.
Open the canned beans, strain and rinse them well. Add the beans to the pot along with the canned tomatoes and water. Stir to combine. Bring to a low simmer, then add cayenne pepper flakes, cumin, and paprika. Also add lemon juice and sea salt. Simmer until the carrots are soft and the flavors have melded.
Serve the chili in bowls with bread, tortilla chips, or scooped onto rice.
