Three Bean Chili! Topped with avocado and cashew cream cheese.

Check out her gluten-free recipe below:

* 1 can pinto beans
* 1 can kidney beans
* 1 can cannellini beans
* 1 can diced tomatoes
* 1/2 medium white or yellow onion, diced
* 3/4-1 cup water or veggie broth
* 3 stalks green onions, chopped
* 1 tbsp oil of choice
* handful cilantro, chopped
* salt, pepper, garlic powder, onion powder, coriander, cumin, paprika, cayenne, fennel seeds

1. drain and thoroughly rinse beans
2. heat oil in a pan over medium-high heat; once warm, add onions + fennel seeds and sauté until translucent
3. add beans, tomatoes, 3/4-1 cup water or broth, and a generous amount of all other spices to taste
4. simmer for 5-7 minutes. when cooked through, stir in green onions and cilantro
5. top and eat! i like mine with avocado, cashew cream cheese (recipe in last post), and tortilla chips

note 1: this is a chunky chili! add more liquid to thin
note 2: omit any spices you don’t have, but make sure to use plenty of the ones you do have!
note 3: to make WFPB/oil free, cook onions in water instead of oil.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!