Use canned beans to speed preparation.
If using dry beans, soak them overnight and plan for 60 min cooking time or 22 min if using a pressure cooker.
2 Tsp. cumin seeds
2 Tbsp. olive oil
1/2 cup yellow onion, chopped [120 ml]
2 dried chilies
4 garlic cloves, minced
1/2 tsp. cayenne pepper
1 can of organic tomatoes, diced
1 1/2 cup of cooked pinto beans (1 15 oz. can) [360 ml]
1/2 cup of garbanzo (chickpeas) beans cooked (1/2 a can) [120 ml]
1/2 cup of cooked black beans [120 ml]
1 can of tomato paste
1 Tbsp. dried cilantro
Black pepper and Himalayan salt
Fresh cilantro to serve
In a dry pot, cook the cumin seeds until medium toasted. Then transfer in a coffee grinder or mortar and powder the seeds.
Then cook the onions in the olive oil until transparent. Stir occasionally and add a little water to prevent burning, 1 to 2 Tbsp at a time. Add the cumin powder, chillies, garlic, cayenne pepper and cook for a minute stirring.
Add the canned tomatoes, 2 cups of water, all the beans (drained if using canned beans), tomato paste, and dried cilantro. Use more water if using dry beans (enough to cover the beans 1 inch). Cook for 20 to 25 minutes (or longer if dry beans). Season with salt and pepper.
Serve with fresh cilantro.
Serve the three-Bean Chili with 1/2 cup of brown rice. You can also add vegetables to the recipe.