The different beans provide not only protein, but color to make your dish appealing. The carrots and celery provide a nice texture to the chili, but are not necessary if you’re looking to make a faster healthy dish.
First make the Tuscan Kale Salad and let it marinate, set your quinoa and cook, then make the beans, and finish with the brussel sprouts (this time I added pecans) and you’ll have a quick and amazingly delicious dinner that shouldn’t take longer than 30 minutes total.
Easy 3-Bean Chili
Chop and sauté onion, 1-2 carrots, 2 stalks celery and 1-2 cloves minced garlic along with salt and pepper to season.
Add 3 cans of different beans: White or Red Kidney, Garbanzo and Pinto (Harder bean choices are better because you’ll stir and don’t want them to mash)
Add 1 can of chopped stewed tomato
Up to 1/4 cup coconut milk –just enough to loosen the mixture while the beans are getting hot.
Season to taste with: Chili Powder, Garlic Salt, Curry Powder and Cayenne Pepper.
Always season each layer with salt and pepper to bring out the flavors.
Optional: Trader Joe’s Curry Masala Simmer Sauce which is really good, although not vegan, and is gluten-free and adds a different flavor if you cook this dish often. Sometimes I’ll add a dash of cinnamon which brings out a wonderful flavor with tomatoes. Enjoy!