Hello friends!
Today I’m sharing a super easy and super tasty chili recipe. I had it with my Cornbread, here’s that recipe:
Vegan Bean Chili
Ingredients:
3 cans of beans, 14 oz (398 ml), such as black, kidney, chick pea or what ever you have in your pantry.
1 can, 5.5 oz (156 ml), of tomato paste.
1 can, 540 ml, of diced chili style tomatoes.
1 cup of corn kernels, canned or frozen
1 small onion, diced
1 small red pepper, diced
1 small yellow or green pepper, diced
1 tbsp maple syrup
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 to 2 tsp chili powder (to taste)
1 to tbsp smoked paprika (to taste)
Oil for sautƩing
Directions:
1. Heat oil in a large pot or Dutch oven. Add onions and peppers and sautƩ for a few minutes.
2. Add spices & cook while stirring to ātoastā the spices.
3. Add tomato paste, cook for about a minute while stirring.
4. Add the maple syrup, tomatoes and beans.
5. Give it a good stir and taste. You can add salt & pepper now or at the end.
6. Simmer over low heat at least 45 minutes up to an hour to really let the flavours meld. You can also put it into your slow cooker and cook on low for 6 – 8 hours if you like.
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