Easy Recipe
Prep Time
10 minutes
Wait Time
8 hours
Cook Time
25 minutes

Buying bulk dry beans and cooking them into soups and stews is a very inexpensive way to create nourishing meals for your family. In this recipe I use a mixture of dry black beans, pinto beans, and kidney beans for a delicious and hearty vegan chili, perfect for a cool winter evening meal. You do need to soak the beans overnight so be sure to plan for this! Serve with a scoop of cooked brown rice and sliced avocados if desired. 

Preparation Note

Place the dry beans into a bowl and cover with a few inches of water. Let them soak at room temperature on your kitchen counter for 8 to 24 hours. Then rinse and drain through a fine mesh strainer.

2 tablespoons extra virgin olive oil
1 large onions chopped
5 cloves garlic crushed
1 tablespoons ground cumin
1 tablespoons chili powder
1 teaspoons dried oregano
1 cups black beans (soaked overnight)
1 cups kidney beans (soaked overnight)
1 cups pinto beans (soaked overnight)
4 cups water
2 cups diced tomatoes
4 tablespoons tomato paste
4 large carrots peeled and sliced
1 large green bell pepper chopped
2 teaspoons sea salt