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Vegan Three-Bean Chili

Ingredients

2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1¾ cup vegetable broth
2 teaspoons chili powder
2 teaspoons ground cumin
¼ teaspoon black pepper
¼ teaspoon celery salt
1 tsp cocoa powder
1 15½ can pinto beans, rinsed and drained
1 15½ can red kidney beans, rinsed and drained
1 15½ can black beans, rinsed and drained
1 14½ can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
Whatever vegetables you like; celery, tomato, carrots, you name it.

Tips

Macaroni noodles or potatoes also go well in this, but will thicken the soup enough that you can skip the cornmeal.
If you’re not in a hurry, you can cook this over several hours’ time for a much richer flavor.
You can pre-mix a larger quantity of the seasonings and store it. If you do, use 2 tbsp of the mixture here.

Chili seasoning recipe

Directions

Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic to pan; sauté 3 minutes.
Stir in all ingredients but cornmeal; bring to a boil.
Reduce heat and simmer 8 minutes.
Stir in cornmeal; cook 2 minutes.

Recipe blog story time

Recipe based on this one from MyRecipes.com on the web.

I had a bag of dried pinto beans that I was being nagged to use up, so I hunted down a chili recipe. But even after soaking the beans overnight, they were still much drier and crunchier than the canned black beans and kidney beans I used, so I recommend just using canned beans all ’round.