This delicious three-bean combo creates a simple and easy chili that can be enjoyed with family or as a sharable dish for a potluck. This recipe is vegan and low-FODMAP friendly.
You can use any of your favorite three beans to create this chili, but for this recipe, we'll be using black beans, garbanzo beans (chickpeas), and dark red kidney beans. Some alternative options include white or pinto beans and lentils.
"My favorite way to enjoy this chili is with fresh oven-baked naan bread on the side."
You’ll find that this recipe calls for tomato-based products, including diced tomatoes and tomato paste. For the low-FODMAP diet, half a can of tomato paste is generally okay in low amounts (this chili serves eight generous bowls). However, if you want to play it safe, you can always switch out tomato paste for fresh diced tomatoes, since the sugar content of fresh tomatoes is significantly less than canned options.
Ingredients
Makes 8 generous servings
- 1 Tbsp Olive Oil
- 1/2 Banana Pepper, diced
- 2 Tomatoes, diced
- 1 1/2 cups Water*
- 1 can Tomato Paste
- 1 can Black Beans
- 1 can Garbanzo Beans
- 1 can Kidney Beans
- 1 Tbsp Curry Powder
- 1 tsp Sage
- 1 tsp Old Bay seasoning
- 1/2 tsp Salt
*If you omit the tomato paste, add in only 3/4 cups water.
Instructions
In a large pot, heat up olive oil over medium heat, then add in diced banana peppers. Sauté until golden brown.
Reduce to low heat. Add in tomatoes, tomato paste and water. Then stir in seasonings.
Add in beans. Reduce to a simmer and cook for 30 minutes, then serve.