I’m a sucker for soups.
I love cooking them.
Most soups require some pre-cooking the meat, or chopping vegetables or both.
Most of the time I enjoy that.
Sometimes I just want to open cans and dump them in a big pot.
That is what today’s recipe is (mostly) like-fast, easy and tasty.
This recipe makes a large batch. So I froze the leftovers in individual serving sizes to take out for lunch at a later time.
Make some gluten free pasta, like penne or rotini, and serve the soup over that if you wish. It’s good either way, but the noodles really bring home the comfort food feel.
I adapted this recipe from Robin Robertson’s Vegan Planet.
Three Bean Chili
- 1 T. oil
- 1 large onion, chopped
- 1 can mild green chilies
- 1 tsp. minced garlic
- 3 T. tomato paste
- 1 T. chili powder
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can black beans, rinsed, drained, soaked and drained again
- 1 15 oz. can pinto beans, rinsed, drained, soaked and drained again
- 1 15 oz. can light red kidney beans, rinsed, drained, soaked and drained again
- 1 1/2 cups water
- 1 tsp. salt
- 1/4 tsp. black pepper
- Heat oil over medium high heat.
- Saute onion in oil for 5 minutes or so.
- Add chilis and garlic and stir for 1 minute.
- Add the remaining ingredients.
- Bring to boil, reduce heat, and simmer with lid on, for 30 minutes. Stir occasionally.
- Serve over hot, cooked gluten free pasta if desired.