Delicious, warming and vegan chili with three different types of beans (3 beans). Ideal for the colder season with lots of healthy fiber, protein and carbohydrates.
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.