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Veg Three Bean Chili

This Three Bean Chili is a hearty, flavorful, and nutritious dish, perfect for a cozy meal. Packed with protein and fiber, it’s a satisfying vegan option that’s sure to please. This hearty and flavorful Three Bean Chili is perfect for a cozy meal. It’s packed with protein and fiber from the beans and is completely vegan.

Veg Three Bean Chili

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 carrots, diced
2 celery stalks, diced
1 jalapeño, seeds removed and minced (optional for heat)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 cups vegetable broth
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Avocado, diced (for garnish)
Vegan sour cream (optional for serving)

Instructions:

Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, red bell pepper, green bell pepper, carrots, celery, and minced jalapeño (if using). Sauté for 7-8 minutes, or until the vegetables are softened and the onion is translucent.

Add Spices:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Add Beans and Tomatoes:
Add the black beans, kidney beans, pinto beans, diced tomatoes (with their juice), tomato paste, and vegetable broth to the pot. Stir well to combine.

Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.

Add Corn and Lime Juice:
Stir in the corn kernels and cook for an additional 5-10 minutes. Just before serving, add the juice of 1 lime and stir to combine. Adjust the seasoning with salt and pepper to taste.

Serve:
Ladle the chili into bowls and garnish with chopped fresh cilantro, diced avocado, and a dollop of vegan sour cream if desired. Serve hot with a side of cornbread or tortilla chips.

Enjoy your hearty and nutritious Three Bean Chili!

Tips:

Serving:

Three Bean Chili is best served hot, straight from the pot. It pairs wonderfully with a side of cornbread, tortilla chips, or a fresh green salad. The optional garnishes of chopped fresh cilantro, diced avocado, and a dollop of vegan sour cream not only enhance the flavor but also add a visually appealing finishing touch.

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