EASY Three-Bean Chili (Vegan, Gluten & Soy Free)

• 1 red onion, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can organic crushed tomatoes
• 1 - 15 oz. can organic pinto beans, rinsed & drained
• 1 - 15 oz. can organic kidney beans, rinsed & drained
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 - 7 oz. can organic diced green chiles, undrained
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• freshly ground black pepper
• 2 cups reduced sodium vegetable broth
• Cooked organic brown rice, for serving
• Avocado chunks, for serving
• Sliced green onions, for serving
• Vegan, soy free, gluten free cheese, for serving

Heat a soup pot over medium heat and generously spray with avocado oil spray.  Add the onion and garlic and cook, stirring occasionally, until onion starts to soften and garlic is fragrant, about 5 minutes.

Add everything else to the pot (minus rice, avocado, green onions & cheese) and give it a good stir.  

Bring it to a boil and then reduce heat to a simmer.  Allow it to simmer, uncovered, for 30 minutes.

Yields five 2-cup servings:  293 calories, 0g fat, 19.5g protein & 20g fiber per serving.

To serve, add 1/2 cup cooked organic brown rice to a bowl.  

Scoop 2 cups of the chili over the rice.

Top with avocado chunks, chopped green onions & vegan, gluten free, soy free grated cheese.   The rice, avocado & cheese add approximately 200 calories per serving.

YUMMMM!