Beans are certainly not one of the Germans’ favorite dishes, but why is that? I find that you can do so many delicious things with legumes. Honestly, this is Recipe is an all-time favorite for me and I cook it every few days. My husband loves it too, what better way could you imagine? To go with it, there is delicious baguette and also rice from time to time. This Chili fits so really great in the fall-winter time and makes you really want more. 1-2-3 GO!
Legumes on-the-go! 3 beans chili
What could be better than a gray, cold November day when you can really snuggle up at home? For example, you could serve this great Chili and warm yourself from the inside out. Good thought, isn’t it? The base is three different beans, in this case I chose. Kidney beans , cannellini beans and black beans. Let’s move on to the other ingredients, some high heat oil, garlic, onion, tomato paste, red and yellow peppers, tomato passata, maple syrup, cumin, coriander, sweet and smoked paprika, cinnamon, chili, tamari, lime juice, sea salt and black pepper. Sounds like a lot, but it’s actually half the battle and done quickly.
Are legumes really that healthy?
Legumes are always portrayed as extremely healthy, but is that really the case? The answer is a resounding yes, because they make blood sugar levels rise very slowly and are therefore an excellent source of carbohydrates. Besides, they contain plenty of fiber and more protein than potatoes, rice and pasta. The nice side effect is also that they can so naturally help you lose weight. All the more reason to include them firmly in our menu.
The warming 3 beans chili is:
- Rich in fiber and protein
- Easy to make
Are you ready the delicious, warming and vegan chili? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan 3 Beans Chili (30 minutes)
- 30 ml Frying oil or other high heat oil
- 2 Piece Garlic cloves peeled and finely chopped
- 2 Piece red onion peeled and finely chopped
- 30 g Tomato paste
- 1 Piece red bell bell pepper diced
- 1 Piece yellow bell bell pepper diced
- 800 g Tomato passata a large jar or cans
- 240 g black beans – drained and washed Equivalent to a can or jar of 400g before draining
- 240 g Canelli beans – drained and washed Equivalent to a can or jar of 400g before draining
- 240 g Kidney beans – drained and washed Equivalent to a can or jar of 400g before draining
- 15 ml maple syrup
- 2 tbspn Cumin ground
- 2 tbspn Coriander ground or 2 tablespoons fresh
- 1 ½ tbspn Paprika sweet
- 1 ½ tbspn Paprika smoked
- 1 tbspn Cinnamon ground
- 1-2 Bird Eye chilies or other chilies to taste
- 30 ml Tamari
- 30 ml Lime juice
- Sea salt and pepper to taste
- Fresh coriander leaf
- fresh baguette optional
- Soy cream, cashew cream or vegetable yogurt optional
- Heat large pan with the frying oil on the stove. Sauté garlic and onion until translucent. Add tomato paste and stir briefly.30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 2 Piece red onion, 30 g Tomato paste
- Add bell bell pepper and saute for another 3-5 minutes.1 Piece red bell bell pepper, 1 Piece yellow bell bell pepper
- Deglaze with tomato passata, add all three types of beans and stir well once. Add a little water if necessary.800 g Tomato passata, 240 g black beans – drained and washed, 240 g Canelli beans – drained and washed, 240 g Kidney beans – drained and washed
- Add maple syrup, cumin, coriander, sweet & smoked paprika, cinnamon, bird eye chili, tamari, lime juice, sea salt and pepper and stir well again.15 ml maple syrup, 2 tbspn Cumin, 2 tbspn Coriander, 1 ½ tbspn Paprika, 1 ½ tbspn Paprika, 1 tbspn Cinnamon, 1-2 Bird Eye chilies or other chilies to taste, 30 ml Tamari, 30 ml Lime juice, Sea salt and pepper to taste
- Simmer for 20-25 minutes over medium heat, stirring in between. Season again to taste, add cilantro, baguette and soy cream (optional) and serve.Fresh coriander leaf, fresh baguette, Soy cream, cashew cream or vegetable yogurt
- Keeps up to 3 days covered in the refrigerator (tastes especially good when reheated), frozen up to 4 weeks.