Vegan 3 bean chili

INGREDIENTS

½ red onion - finely chopped

3 cloves garlic - minced

1 bunch scallions - finely sliced

3 carrots - finely chopped

3 stalks celery - finely chopped

1 bunch cilantro - finely chopped

1 jalapeno - finely chopped with seeds removed

1 tablespoon cacao or cocoa powder optional but enhances flavor

1 tablespoon nutritional yeast

1 tablespoon chili powder

2 teaspoon maple syrup optional, but again enhances flavor

2 teaspoon paprika

2 teaspoon cumin

juice from 1 lime

1 tablespoon apple cider vinegar

2 teaspoon salt

1 teaspoon black pepper

1 can chickpeas - drained

1 can black beans - drained

1 can white beans - drained

1 54 ounce can crushed tomatoes

1 cup vegetable broth

INSTRUCTIONS

Stovetop: Heat a splash of oil in a large pot over medium heat. Add onion, garlic, scallions, carrots, jalapeno and celery to the pot. Cook for 8 minutes. Add remaining ingredients to pot. Cover and simmer for 20-25 minutes until everything is cooked through and veggies are tender.

Instant pot: Add oil to instant pot. Add onion, garlic, scallions, carrots, jalapeno and celery to the pot. Cook for 8 minutes using saute function. Add remaining ingredients to instant pot. Cook on high pressure for 12 minutes, and then let pressure release naturally for 10 minutes.

Let chili cool and serve.

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