THREE BEAN VEGGIE CHILI
1 onion, diced*
1 green pepper, diced*
1 red or yellow pepper, diced*
1 large carrot, diced (optional)
3 15 oz. cans beans – black, kidney or pinto, or a mixture
28 oz. can chopped tomatoes
4 tsp. chili powder
1 tsp. dried cumin powder
1 tsp. garlic powder
½ tsp. dried oregano
2 Tbs. soy sauce
1 Tbs. blackstrap molasses (optional)
½ cup fresh cilantro, minced (optional)
¼ cup nutritional yeast (optional)
1. Preheat a dry large stockpot over medium heat. Add diced vegetables to pot and cook, stirring, until vegetables are tender, adding a couple of tablespoons of water at a time if necessary to prevent sticking.
2. Add all remaining ingredients, except cilantro and nutritional yeast, and bring to a boil. Reduce heat and simmer about 15 minutes. Adjust seasonings to taste.
3. If using, add cilantro and nutritional yeast, remove pot from heat and let sit 5 minutes before serving. Serve with brown rice.
* Can be substituted with 16oz. bag frozen chopped peppers and onions.