3 Bean Chili Recipe
This hearty and flavorful vegan three bean chili is packed with plant-based protein, fiber, and bold spices. It's an easy, comforting meal perfect for a cold day. Enjoy it with your favorite toppings like vegan cheese, sour cream, or tortilla chips!
Servings: 4
Calories: 457kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1.5 tablespoons chili powder omit or add extra paprika to avoid heat
- 3 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans diced tomatoes with juices, (28oz)
- 1 tablespoon cocoa powder
- 2 cups vegetable broth or water with 2 vegetable stock cubes
- 1 can black beans drained and rinsed (15 oz)
- 2 cans kidney beans drained and rinsed (30 oz)
- 1 can black eyed peas drained and rinsed, or pinto beans (15 oz)
- 1/2 teaspoon salt more or less, to taste (depending on your vegetable broth)
- ground black pepper to taste
To garnish:
- squeeze fresh lime juice
- plain vegan yogurt greek yogurt, or sour cream
- vegan cheese grated, or cheese of choice
- cilantro chopped
- tortilla chips
Instructions
- Begin by heating the oil in a large pot on the stove over medium heat.2 tablespoons olive oil
- When the oil is hot, add the onion and sauté for 5 minutes, followed by the garlic for 2 more minutes.1 onion, 4 cloves garlic
- Add the spices and tomato paste, stir well and cook for 1-2 minutes, until fragrant.1.5 tablespoons chili powder, 3 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons tomato paste
- Add the diced tomatoes, cocoa powder, and vegetable broth, and stir until the cocoa powder is dissolved.2 cans diced tomatoes, 1 tablespoon cocoa powder, 2 cups vegetable broth
- Add the beans and salt, increase the heat, and bring it to a boil.1 can black beans, 2 cans kidney beans, 1 can black eyed peas, 1/2 teaspoon salt
- Reduce the heat and simmer for 20 minutes.
- Adjust the seasoning and serve with your favorite toppings like a squeeze of fresh lime, cilantro, vegan cheese, plain vegan yogurt, and tortilla chips.ground black pepper, squeeze fresh lime juice, plain vegan yogurt, vegan cheese, cilantro, tortilla chips
Notes
- Slow cooker option: Sauté the onion, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Make it spicier: Add extra chipotle peppers, adobo sauce, cayenne pepper, or red pepper flakes for more heat.
- Thicker consistency: Use a potato masher or an immersion blender to slightly mash the beans for a heartier texture.
- Adjust the seasoning: Taste as you go! A little extra salt, lime juice, or even a pinch of brown sugar can balance the flavors.
- Sweeten it up: A splash of maple syrup or a pinch of brown sugar enhances the depth of flavors without making it sweet.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze it: Let the chili cool completely, then transfer to a freezer bag or container. It will keep well for up to 3 months.
- Reheat easily: Warm on the stove over medium-low heat or microwave in short intervals, stirring occasionally.
- Meal prep friendly: Portion into single-serving containers for quick and easy lunches throughout the week.
Nutrition
Calories: 457kcal | Carbohydrates: 75g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1177mg | Potassium: 1546mg | Fiber: 24g | Sugar: 11g | Vitamin A: 2270IU | Vitamin C: 26mg | Calcium: 173mg | Iron: 10mg