Vegan Grain/Gluten-Free Three Bean Chili

And I'm off to the bottom cabinet....beans beans beans!  What I love most about beans is that you can stick it in a crock pot, turn it on and leave it and when it's all finished you can freeze them!  This chili was really fun to make, it's so rich and very flavorful!  The first night I made tacos and the second night I topped the chili with a salad.  This is definitely worth a taste!

Vegan Grain/Gluten-Free Three Bean Chili
1 cup Black Beans
1 cup Pinto Beans
1/2 cup Garbanzo Beans
32 oz Vegetable Broth (Vegan & Gluten-Free)
1 White Onion, chopped
1 small Red Onion, Chopped
1 tablespoon Tomato Paste mixed with 4 tablespoons Water
1 Tomatillo, diced
1 Jalapeno de-seeded and slightly de-veined, diced
2 Green Bell Peppers, diced
2 Tomatoes, diced
4 cloves Garlic, pressed or finely chopped
1/2 teaspoon Herb Stop's Himalayan Salt
1/2 teaspoon Herb Stop's Smoked Alderwood Salt
1/4 teaspoon Herb Stop's Cumin Powder
1 teaspoon Herb Stop's Dark Cocoa Sugar
1 teaspoon Herb Stop's Sweet Onion Sugar
3 teaspoons Herb Stop's Southwest Spice Mix
1 tablespoon Grapeseed Oil
1 cup Un-Fried Beans

Place all the ingredients in a crock pot, except the Un-Fried Beans, on low and cook until beans are soft, about 24 hours.  When fully cooked add the Un-Fried Beans and mix well.  This will add the creamy-ness to the chili.  ENJOY!!!

Yes....wear gloves when chopping peppers!

lots of delicious fresh veggies 

Ready to cook!

ready to eat!  really steamy!