Easy Three Bean Veggie Chili {vegan + gf}
A nutritious, easy vegetarian chili recipe featuring 3 types of beans & Rojo's salsa!
Ingredients
- 15- oz container of Rojo's Organic Chipotle Salsa
- 2 cups vegetable broth
- 15- oz can of black beans
- 15- oz can kidney beans
- 15- oz can pinto beans
- 1/4 cup fresh cilantro
- 1 medium avocado
- 2 cups packed baby spinach
- 1/2 onion
- 4 oz can diced green chiles optional
- 1/2 TBSP extra virgin olive oil
- 1 TSP of salt plus more to taste if you like things on the saltier side
- Optional: your favorite toppings i.e tortilla chips, shredded cheese, sour cream
Instructions
- Mince the onion. Heat olive oil in a medium deep pot over medium low heat. Add the onion and cook until lightly browned, about 5 minutes.
- While the onion is browning, roughly chop the baby spinach and cilantro. Add the spinach into the pot and cook just until it wilts.
- Add all three cans of beans, the salsa, vegetable broth, cilantro, salt, and diced green chiles (if using) into the pot. Turn the heat up to high and bring to a boil. Cover, and lower the heat to medium high. Allow the chili to cook until thickened into a soup, around 20 minutes.
- Right before the chili is done cooking, dice the avocado and add it into the pot.
- Transfer the chili into bowls and serve with your favorite toppers.