Multi-Bean Chili: A Vegan Chili That’s Sure to Satisfy | alive - alive magazine

Ingredients

• 1 ½ tsp coconut oil
• ½ yellow bell pepper, seeds and ribs removed, diced
• ½ orange bell pepper, seeds and ribs removed, diced
• ½ jalapeño pepper, seed and ribs removed, diced
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 2 Tbsp cocoa powder or cacao powder
• 1 Tbsp + 2 tsp ground cumin
• 1 Tbsp + 2 tsp chili powder
• 1 ½ tsp paprika
• ½ tsp ground coriander
• ¼ to ½ tsp chipotle powder
• 2 cups cooked black beans
• 1 ½ cups cooked red kidney beans
• 1 cup cooked chickpeas
• ½ cup cooked green lentils
• 8 medium tomatoes, blanched and chopped
• 1 Tbsp apple cider vinegar
• 1 Tbsp lime juice
• 1 ½ tsp sea salt (or more to taste)
• ¼ tsp black pepper
• 2 Tbsp cilantro leaves, chopped