Hearty Vegan Three-Bean Chili Recipe
Looking for a warm and comforting meal? This Vegan Three-Bean Chili is packed with flavor and plant-based protein, making it perfect for chilly days or meal prepping. With easy-to-follow steps and plenty of customization options, you’ll have a delicious pot of chili ready in no time.
Ingredients
- Olive Oil: 2 tablespoons
- Onion: 1, diced
- Garlic: 4 cloves, minced
- Chili Powder: 1.5 tablespoons (adjust for heat)
- Smoked Paprika: 3 teaspoons
- Ground Cumin: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Tomato Paste: 2 tablespoons
- Diced Tomatoes: 2 cans (28 oz), with juices
- Cocoa Powder: 1 tablespoon
- Vegetable Broth: 2 cups (or water with vegetable stock cubes)
- Black Beans: 1 can (15 oz), drained and rinsed
- Kidney Beans: 2 cans (30 oz), drained and rinsed
- Black-Eyed Peas: 1 can (15 oz), drained and rinsed (or pinto beans)
- Salt: ½ teaspoon (to taste)
- Ground Black Pepper: to taste
For Garnishing:
- Fresh lime juice
- Plain vegan yogurt or sour cream
- Grated vegan cheese
- Fresh cilantro, chopped
- Tortilla chips
Instructions
- Heat the Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat. - Sauté Aromatics
Add the diced onion and sauté for 5 minutes. Then, add the minced garlic and sauté for an additional 2 minutes. - Add Spices and Tomato Paste
Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and tomato paste. Cook for 1-2 minutes until fragrant. - Incorporate Tomatoes and Cocoa
Add the diced tomatoes and cocoa powder. Stir until the cocoa powder is fully dissolved. - Stir in Broth and Beans
Pour in the vegetable broth along with the black beans, kidney beans, and black-eyed peas. Season with salt and black pepper. - Bring to a Boil
Increase the heat to medium-high and let the mixture come to a gentle boil. - Simmer
Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally. - Taste and Adjust
Taste your chili and adjust the seasoning with more salt, pepper, or spices if needed. - Serve
Ladle the chili into bowls. Top it with fresh lime juice, vegan yogurt, grated vegan cheese, cilantro, or crunchy tortilla chips as desired.
Recipe Notes & Tips
- Make it Spicier: Add more chili powder, chipotle peppers, or cayenne pepper for additional heat.
- Thicker Consistency: Use a potato masher or immersion blender to partially mash the beans for a heartier texture.
- Slow Cooker Option: Sauté the onions and spices first, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Variations
- Add Extra Veggies: Incorporate diced bell peppers, sweet corn, or zucchini for additional texture.
- Swap the Beans: Use different bean varieties such as navy beans or chickpeas.
- Creamy Texture: Stir in some refried beans for creaminess.
What to Serve With Vegan Three-Bean Chili
- Toppings: Vegan sour cream, cilantro, and sliced green onions add freshness.
- Sides: Pair with tortilla chips, cornbread, or serve over rice or quinoa for a complete meal.
- Salads: Complement with a side salad or avocado slices for a light balance.
This delicious Vegan Three-Bean Chili is not just about nutrition; it’s about creating comforting moments at mealtime. Enjoy and share this recipe with friends and family!