For my three bean mix I used kidney, black, and pinto beans. This recipe requires that you soak your beans overnight. If you don't care to do that you can use 4 cans of beans. If using canned beans cut down the cook time to 20 minutes and add the tomatoes when you add the beans. Plan to serve the chili over rice or cornbread.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main Course, Soup
Servings: 6
Author: Jenné
Ingredients
2tablespoonscoconut oil
2tablespoonscumin
1 1/2tablespoonchili powder
1red oniondiced
2garlic clovesminced
2jalapeño peppersseeds removed and minced
1lbbeans assorted chili beanssoaked overnight 8 hours
6-7cupswater or veggie stock
1can diced tomatoes
1medium sweet potatodiced
2teaspoonsvegan stock paste or 1 bouillon cube
cilantro for garnish
Instructions
Warm coconut oil in a large pot.
Add 1 tablespoon of the cumin and 1 tablespoon of the chili powder and fry for 30 seconds.
Add the diced onion, garlic, and jalapeño pepper and cook until tender (about 3 minutes).
Add the beans followed by the water.
Bring to a boil then reduce the heat to a simmer and cook until tender, about 45-60 minutes, keeping the lid ajar.
Once the beans are tender add the diced tomatoes, sweet potato, the remaining cumin and chili powder, and veggie stock paste/bouillon.
If you want the chili a little thinner add more water and season to taste with salt.
Continue to cook another 30 minutes, until the potato is soft.