Three Bean Salad

recipe from: http://www.simplyrecipes.com/recipes/three_bean_salad/

INGREDIENTS
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1/2 large red onion, chopped
1 medium bell pepper (any color)
1 cup (lightly packed) fresh flat-leaf parsley
1/3 cup apple cider vinegar
3 to 4 Tbsp granulated sugar, to taste
1/4 cup olive oil
2 cloves garlic, minced (jarred)
1 teaspoons salt
1/4 teaspoon black pepper

DIRECTIONS
Chop bell pepper into very small pieces. Chop onion into small pieces, then add to a food processor and pulse until pieces are very small. In a large bowl, combine all of the beans with the pepper and onion.
In the bowl of a food processer, combine oil, apple cider vinegar, salt, pepper, sugar, garlic and parsley. Pulse until mixed and parsley is finely chopped.
Add the dressing to the bean mixture and mix until coated. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Healthy Vegan Chili

Recipe is from: http://86lemons.com/fat-melting-veggie-chili/

Ingredients:

3 Tbsp. vegetable oil

2½ cups diced red onions
1 cup diced carrots
2 bell peppers, diced
1 medium sweet potato, diced

1 (10 oz) bag frozen corn

2 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic
2 Tbsp. chopped jalapeños
2 Tbsp. dried oregano
1 tsp. ground cinnamon

3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans (I used white northern beans instead)
2 Tbsp. chopped chipotle in adobo sauce
3 Tbsp. tomato paste

optional:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)


Directions:
STEP 1
In a large, heavy-bottom pot, warm the oil and sauté the onions, carrots, peppers, and sweet potatoes, stirring occasionally until vegetables start to soften, about 10 minutes.

STEP 2
Stir in the cumin, crushed red pepper flakes, chili powder, garlic and jalapeño and cook a few more minutes until fragrant.

STEP 3
Add the tomatoes, beans, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth, vegetable juice or water if you like your chili a bit thinner.

STEP 4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through. Serve with your favorite toppings.