Vegan three-bean chili

Ingredients

• 2 boxes of 850 g of kidney beans
• 1 box of 425 g of black beans
• 1 box of 425g of white 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 garlic, chopped or crushed
• 2 teaspoons of chili powder
• 1 generous pinch of salt (optional)
• A pinch of oregano
• 2 tablespoons of olive oil
• 50 ml of molasses
• Garlic chili sauce (optional)

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

Add the hot peppers and cook for a few seconds. Stir in the tomato paste, chopped tomatoes, chili powder, salt, and oregano. Mix well, bring to a boil, then reduce heat and simmer.

Thoroughly rinse the beans and add them to the vegetables. Drain the corn, add it, 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 garlic.

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

Serve with bread.