This chili is packed with protein from the three different types of beans and gets its kick from Sriracha, the hot sauce close to everyone's heart. Make a big batch to eat all week long! This chili is perfect alongside some mixed greens, over quinoa, or with some yummy cornbread.
Three Bean Sriracha Chili [Vegan, Gluten-Free]
- Peel and mince garlic. Dice onion and pepper.
- Place a soup pot on medium heat and add olive oil and onions. Sauté until translucent.
- Add garlic and pepper.
- Mix in chili powder, cumin, and Sriracha and cook until vegetables are soft.
- Add remaining ingredients and let simmer for 20 minutes.