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It’s a whopping 50 degrees in LA today, which is a perfect excuse to whip up a batch of delicious, hearty, and warming chili. I think this may be as close as we get to winter in these parts (but who’s complaining?), so I’ll take what I can get.  

This chili is super fast and easy to make, so it’s a perfect weeknight meal.

You can make it with or without a fake meat — I usually go without, but was feeling extra punchy today, so I added some yummy veggie chorizo.

*Note: Since this recipe relies heavily on canned goods, make sure to look for organic, low-sodium, and BPA-free!! 

Vegan Three Bean Chili

Serves 4

GF, V

3 tbsp olive oil
1 white onion, chopped
3 cloves garlic, minced
1 jalapeno, minced
1 package vegan chorizo (optional)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp cayenne pepper
3 14 oz. cans organic beans (I used one can each cannelini, kidney, and pinto beans, but you can use whatever beans you have around!), rinsed and drained
1 24 oz. can crushed organic tomatoes
1 cup vegetable broth (add a little more if you want your chili on the soupier side)
Sea salt to taste

Heat olive oil in a large pot, add onions, garlic, and jalapeño. Sauté over medium heat until onions are soft. Add spices and stir. Add beans, tomatoes, and broth. Bring to a boil, then lower heat and simmer until flavor are combined. Top with chopped parley or cilantro.  Enjoy!