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Steve's 3-Bean "Clean the Cupboards" Chili

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 110.8

Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 317.3 mg
Total Carbs: 17.0 g
Dietary Fiber: 3.9 g
Protein: 3.5 g

View full nutritional breakdown of Steve's 3-Bean "Clean the Cupboards" Chili calories by ingredient

Introduction

A simple vegan chili made from canned beans and tomatoes ... whatever was in the pantry! A simple vegan chili made from canned beans and tomatoes ... whatever was in the pantry!

Minutes to Prepare: 10

Minutes to Cook: 120

Number of Servings: 15

Ingredients

1 tbsp (olive, canola) oil

1/2 onion (coarsely chopped)

1 large (or 2 small) carrots (bite-size)

1 stalk of celery (1/4" slices)

1 bell pepper (green, yellow or red!)

2 cloves of garlic (minced)

2 jalapeno peppers (seeds removed, then chopped)

2 teaspoons cumin

1 teaspoon chili powder

1/2 teaspoon cayenne powder

1 15-ounce can kidney beans

1 15-ounce can black beans

1 15-ounce can pinto beans

1 14-ounce can diced tomatoes

1 cup strong black coffee

1 cup water

1/4 cup molasses

salt and pepper to taste

Tips

- Chile freezes well.
- This is better the next day (and the next!)
- Parcel into ramekins and the like for individual servings.

Directions

1. Add oil to stock pot or similar (e.g. casserole); chop onion, carrot & celery. Saute until and softening, a couple minues
2. Add garlic and cook until aromatic, about a minute.
2. Add jalapenos.
3. Stir in cumin, chili powder, and cayenne, coating the vegeables.
4. Drain beans and add. beans. Add coffee, water, and molasses. Bring to a boil, reduce to a simmer, and cook at least thirty minutes, but preferably ~2 hours. Salt and pepper to taste.

Serving Size: Makes 15 half-cup servings