Vegan Three-Bean High-Fiber Chili

Three-Bean & Vegetable Chili

Ingredients

1. 1 cup black beans 2. 1 cup kidney beans 3. 1 cup pinto beans 4. 1 cup chopped zucchini 5. 1 cup chopped carrots 6. 1 bell pepper 7. 2 tbsp chili powder 8. ¼ cup wheat bran 9. ¼ cup ground flax

Detail Steps and Procedure

1. Precise Timing & Temperatures: Sauté vegetables 10-12 minutes over medium heat. Simmer chili 30-35 minutes at gentle simmer (180°F/82°C). Add wheat bran and flax last 10 minutes.

2. Chef’s Techniques & Critical Steps: Cook beans from dry for optimal texture. Toast spices with vegetables. Mash 1 cup beans for thickness. Add wheat bran gradually to prevent clumping. Stir frequently as fiber thickens.

3. Ingredient Preparation Details: Soak beans overnight. Dice vegetables uniformly (½-inch). Use fresh bell pepper. Measure spices. Have wheat bran and flax ready.

4. Serving & Storage Instructions: Serve hot with avocado. Refrigerate up to 5 days (flavor improves). Freeze up to 3 months. Reheat with additional broth as chili thickens when cold.

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