Three Bean Chili for a Crowd (Vegan Recipe Analysis)
Chili is an all-American classic with Latin American roots. Every household has its own favorite and each thinks theirs is the best. While we are not here to argue, we’d like to throw this vegan chili recipe in for a vote.
Full recipe at www.forksoverknives.com
Serving
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
8 cloves garlic, minced
8 clove (24g) Garlic, Raw
2 tablespoons ancho chile powder
2 tbsp (17g) Ground Ancho Chile
1½ cups tomato paste
1.5 cup (224g) Tomatoes, Red, Ripe, Raw, Year Round Average
1 teaspoon cayenne pepper
1 tsp (1.8g) Spices, Pepper, Red Or Cayenne
1 tablespoon cumin seed, toasted and ground
1 tbsp (6.3g) Spices, Cumin Seed
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp black pepper to taste
0.25 tsp (0.57g) Spices, Pepper, Black
1 large yellow onion, chopped
1 large (150g) Onions, Raw
2 (28-ounce) cans diced tomatoes
56 ounce (1588g) Tomatoes, Red, Ripe, Raw, Year Round Average
1 (15-ounce can) garbanzo beans, rinsed and drained (2 cups)
15 ounce (425g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Canned, Drained Solids
1 (15-ounce can) black beans, rinsed and drained (2 cups)
15 ounce (425g) Beans, Black, Mature Seeds, Raw
2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
30 ounce (850g) Beans, Pinto, Canned, Drained Solids