HEARTY DELICIOUS 3 BEAN CHILI 🍛

Ingredients

• 2 pcs Bell Peppers (mixed colors, diced)
• 1 large Onion (diced)
• 2 tbsp Pickled Jalapenos (diced (optional))
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can Pinto Beans (15 oz, drained and rinsed)
• 4 cup Vegan Chicken Broth (or vegetable broth)
• 2 tbsp Chili Powder (adjust to taste)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 pc Avocado (sliced for topping)
• 0.25 cup Red Onion (thinly sliced for topping)

Instructions

1. Dice Vegetables

   Dice the bell peppers, onion, and pickled jalapenos (if using) into bite‑size pieces.

   Time: PT5M

2. Rinse Beans

   Open the three cans of beans, drain, and rinse them under cold water.

   Time: PT3M

3. Combine All Ingredients in Slow Cooker

   Add the diced vegetables, rinsed beans, vegan chicken broth, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to the slow cooker. Stir well to distribute the seasonings evenly.

   Time: PT5M

4. Cook on High

   Cover the slow cooker and set it to HIGH for 4 hours. No stirring needed during this time.

   Time: PT4H

5. Taste and Adjust Seasoning

   After 4 hours, uncover, give the chili a good stir, and taste. Add more salt, pepper, or chili powder if needed.

   Time: PT5M

6. Serve with Toppings

   Ladle the chili into bowls and top each serving with sliced avocado and thinly sliced red onion. Serve with rice or jalapeño cornbread muffins if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

10 g