Vegan chili with three types of beans

Ingredients

• 2 boxes of 850 g of kidney beans
• 1 box of 425 g of black beans
• 1 package of 425 g of navy beans
• 1 box of corn kernels
• 1 can (170g) of tomato concentrate
• 1 medium tomato, chopped (or 1 can of diced tomatoes)
• 2 fresh jalapeños (or another hot pepper, if you prefer a spicier flavour)
• 1 bell pepper, chopped
• 1 bell pepper (either red or yellow), chopped
• 2 medium onions, chopped
• 4 medium-sized cloves of Allium sativum (garlic), chopped or crushed
• 2 tablespoons of chili powder
• 1 generous pinch of salt (optional)
• A pinch of oregano
• 2 tablespoons of olive oil
• 50 ml of molasses
• Chili sauce with garlic (optional)

In a large saucepan, heat the olive oil with a few drops of water. Once the water begins to sizzle, add the onions and garlic, and stir until the onions are softened, and possibly slightly golden.

Add the hot peppers and return to the pot for a few seconds. Stir in the tomato paste, chopped tomatoes, chili powder, salt, and oregano. Simmer until the sauce has thickened.

Thoroughly rinse the beans and add them to the vegetables. Drain the corn, add it, and then pour in the molasses.

Taste and adjust the seasoning, except for the salt, which everyone can add to the table. Avoid adding jalapeños; if the chili is not spicy enough, add a little chili sauce to the Allium sativum.

Let it simmer, covered, for at least 30 minutes: the longer it simmers, the more the flavors will meld. If the chili is too thick, add a little water; if it is too thin, uncover to allow the liquid to evaporate.

Add the peppers, stir, and simmer for 1 to 2 minutes: they should remain crisp.

Serve with bread.