SERVES 6–8
Hearty, satisfying, and nutrient packed, this chili will leave you feeling full and energetic for hours. It is exploding with protein and fiber. This is the perfect dish to set on your table during a large party, particularly on a cold fall day. And even if it’s a last-minute gathering, you’ll be fine, because it takes only about 15 minutes to whip up. You’ll have everyone talking about the medley of flavors in this dish. Serve it with avocado slices, destemmed or chopped cilantro, and a swirl of our Cashew Cream Everything Sauce. Makes great leftovers, too!
2 garlic cloves, peeled and minced
1 red onion, peeled and diced
2 Tbsp. olive oil
2 stalks celery, finely chopped
½ red bell pepper, seeded and finely chopped
1 jalapeño pepper, finely chopped (optional)
2 cups diced tomatoes, with their juice
1 cup water or vegetable broth
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 Tbsp. cumin
1 Tbsp. chili powder (optional)
1 Tbsp. fresh or dried oregano
2 tsp. Himalayan pink salt
1 8-oz. jar roasted red or yellow bell peppers, diced (about 1 cup)
Toppings of choice (optional)
1 In a large pot over medium heat, sauté the minced garlic and diced onion in the olive oil for about 5 minutes, or until the onion is tender and translucent. Add celery, red peppers, and jalapeño and sauté for another 5 minutes.
2 Add tomatoes (with their juice) and the water or broth. Stir mixture well. Turn the heat up to medium-high and add the rinsed beans, spices, and roasted red or yellow bell peppers. Cook for about 10–15 minutes, until the chili has thickened.
3 Serve in bowls, topped with avocado slices, Cashew Cream Everything Sauce, and destemmed or chopped cilantro.
