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.

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.