This is a recipe for those times when you don’t have many fresh ingredients on hand. (For instance, when it’s snowing outside and you don’t want to go to the store.) It’s also super easy to make. Pretty much all you have to do is chop an onion and open some cans. So if you’re new to cooking, this is the recipe for you.

Basic Vegan 3-Bean Chili

8 – 12 servings

Ingredients:

• 1 onion (any kind, any size)
• 2 T cooking oil
• 2 T ground cumin
• 2 T chili powder or taco seasoning
• 1 – 2 teaspoons salt
• 1 tsp garlic powder
• 1 large can (28 oz) crushed tomatoes, preferably fire-roasted
• 1 can black beans
• 1 can pinto beans
• 1 can kidney beans
• 1 can cut corn, drained
• 1 can green chiles (4 oz) OR 3 – 5 chipotle peppers in adobo, minced

Instructions

1. Peel and chop the onion. In a large soup pot, heat the oil over medium-low flame. Add the onions and stir until they look translucent. Sprinkle in the salt and spices and cook for two more minutes, stirring often.
2. Now start dumping the cans into the pot. Add the tomatoes, beans, corn, and peppers. (You can drain and rinse your beans if you like, but you’ll need to add some water.)
3. Let the chili simmer on low heat, stirring occasionally, for about 20 minutes. The longer you let it stew, the more flavorful it will be. Taste and add salt if needed.

Notes:

• Garnish with any fresh ingredients you happen to have, like avocado or green onions or cilantro and lime and serve with tortilla chips or cornbread.
• This recipe is easy to adapt. Feel free to use canned chickpeas or lentils or any other types of beans. If you have any fresh tomatoes, peppers, or garlic, you can chop them up and cook them with the onion and spices. Or try adding some other hearty winter veggies like lacinato kale, baked sweet potatoes, or roasted butternut squash.
• You can totally make this vegan chili in a slow cooker or crock pot. Just sauté the onions with the spices, then throw all the ingredients into the slow cooker together.
• There’s no way not to make a big batch, but this chili does freeze well. (And you can reuse your plastic takeout containers.)
• You can use leftover chili as a topping for nachos with vegan cheesy sauce, or make some chili burritos with rice & flour tortillas.