Vegan Three Bean Chili

This one is adapted from The Vegan Table.

1 T olive oil

3 bell peppers (red, orange, yellow, green), seeded and cut into 1/2-inch squares

2 or 3 garlic cloves, minced

2 T chili powder

1 t ground coriander

1 t ground cumin

1 t dried oregano

1/2 t cayenne pepper

2 cans (16 oz) diced tomatoes

1 can (15 oz) corn, drained

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

Salt and freshly ground pepper, to taste

1/2 c chopped fresh cilantro leaves or fresh parsley (optional…but good)

Heat oil ( the original recipe called for water but I think a bit of oil is important each day) over medium heat.

Add peppers, onion, garlic, chili powder, coriander, cumin, oregano, and cayenne, and cook for 5 minutes, stirring, until onion becomes translucent.  Stir in tomatoes, corn, and all the beans.

Lower heat and simmer for 30 minutes.  Season with salt and black pepper, and turn off heat.  Serve in shallow bowls, topped with chopped cilantro/parsley, if desired.

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