Vegan Three Bean Chili
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There’s nothing quite as comforting as a big bowl of chili. Whether you’re looking to warm up on a chilly evening, meal prep for the week, or serve a crowd with minimal effort, this Vegan Three Bean Chili checks all the boxes. It’s colorful, packed with plant-based protein, and bursting with flavors thanks to a medley of beans, bell peppers, and sweet corn.
As a vegan, I’ve always appreciated how chili can be a blank canvas for creativity. This recipe skips the usual black beans and instead features red kidney beans, pinto beans, and chickpeas, making it both unique and hearty. Let’s dive into why this chili will become a staple in your home!
Why You’ll Love This Vegan Three Bean Chili Recipe
- Hearty and Filling: With three kinds of beans, sweet corn, and a rainbow of veggies, this chili is satisfying and keeps you full for hours.
- Budget-Friendly: Using canned or cooked beans and pantry staples makes this recipe accessible and affordable.
- Customizable: Adjust the spice levels, add your favorite veggies, or experiment with toppings to make it your own.
- Meal-Prep Superstar: This chili stores beautifully in the fridge or freezer, making it perfect for busy weeks.
- Crowd-Pleasing: It’s naturally vegan, gluten-free, and a hit with everyone, whether they’re plant-based or not!
Ingredient Notes
Beans and Legumes
- Red Kidney Beans: These beans are firm and hearty, giving the chili a satisfying texture.
- Pinto Beans: Creamy and mild, pinto beans complement the bolder flavors in this dish.
- Chickpeas: Their nutty taste adds a unique twist and extra protein.
Vegetables
- Bell Peppers: Using red, green, and yellow bell peppers adds sweetness, crunch, and a pop of color.
- Carrot: Adds a subtle sweetness and enhances the texture.
- Onion and Garlic: The foundation of any great chili, these aromatics provide depth and flavor.
Pantry Staples
- Canned Sweet Corn: A touch of sweetness balances the spices perfectly.
- Diced Tomatoes and Tomato Paste: These create a rich, tangy base for the chili.
- Vegetable Broth: Keeps the chili saucy and flavorful.
Spices and Seasonings
- Chili Powder, Smoked Paprika, Ground Cumin, and Coriander: These spices create the bold, smoky flavor chili is known for.
- Cayenne Pepper: Optional for those who like a little heat.
- Maple Syrup: A small amount balances the acidity of the tomatoes and enhances the natural sweetness of the vegetables.
Fresh Enhancements
- Lime Juice: Brightens up the dish with a fresh, zesty finish.
- Cilantro: Adds a burst of herbal freshness when sprinkled on top
Vegan Three Bean Chili Recipe Tips
- Cook in Layers: Sauté the aromatics and vegetables first to develop a rich, deep flavor before adding the beans and spices.
- Use Fresh Lime Juice: Bottled lime juice doesn’t compare to the brightness fresh lime adds.
- Don’t Skip the Simmering: Letting the chili simmer for at least 25 minutes allows the flavors to meld together beautifully.
- Adjust Seasonings to Taste: Start with the suggested spice levels, then adjust as needed. If the chili feels too acidic, a pinch of sugar or an extra splash of maple syrup can work wonders.
- Thick or Thin?: If you prefer a thicker chili, reduce the amount of vegetable broth or let the chili simmer uncovered for a bit longer.
Vegan Serving Suggestions
- Toppings Galore: Add avocado slices, vegan sour cream, or shredded vegan cheese for extra indulgence.
- With Tortilla Chips: Use this chili as a dip or scoop it up with crunchy tortilla chips.
- Over Rice or Quinoa: Serve it over a bed of grains for a heartier meal.
- Stuffed in a Sweet Potato: Hollow out a baked sweet potato and fill it with chili for a nutrient-packed dish.
- Chili Dogs: Use it to top vegan hot dogs for a fun twist.
Storage Tips
- Refrigeration: Store the chili in an airtight container in the fridge for up to 5 days. The flavors get even better over time!
- Freezing: Portion the chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
- Reheating: If the chili thickens too much after storage, add a splash of vegetable broth or water while reheating.
Frequently Asked Questions about Vegan Three Bean Chili
1. Can I make this chili in a slow cooker?
Absolutely! Sauté the onion, garlic, and spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. Can I use dried beans instead of canned?
Yes! Soak and cook your beans beforehand, then measure them into the recipe. You’ll need about 1 ½ cups of each cooked bean.
3. How do I make it spicier?
Add more cayenne pepper, diced jalapeños, or a splash of your favorite hot sauce.
4. Can I make it oil-free?
Yes, sauté the vegetables in a splash of vegetable broth instead of olive oil.
5. What other vegetables can I add?
Zucchini, diced sweet potatoes, or mushrooms would be great additions.
Essential Equipment
- Large Pot: A heavy-bottomed pot works best to prevent sticking and ensures even cooking.
- Sharp Knife and Cutting Board: For chopping all those colorful veggies!
- Wooden Spoon or Ladle: For stirring and serving the chili.
- Measuring Cups and Spoons: To ensure accurate measurements for consistent results.
This Vegan Three Bean Chili is proof that comfort food doesn’t need meat to be hearty, flavorful, and satisfying. With its vibrant colors, wholesome ingredients, and bold spices, this dish is bound to become a favorite in your household. It’s easy to make, perfect for meal prep, and versatile enough to adapt to your taste.
Whether you enjoy it with a dollop of vegan sour cream or a side of crusty bread, this chili will keep you warm and nourished. Try it once, and it might just become your go-to recipe for cozy nights in.
What are your favorite chili toppings or add-ins? Have you tried this recipe? I’d love to hear about your twists and variations! Share your thoughts, questions, or even photos of your chili in the comments below. Don’t forget to rate the recipe if you loved it! 😊
Vegan Three Bean Chili
This Vegan Three Bean Chili is a hearty, comforting dish made with kidney beans, pinto beans, chickpeas, bell peppers, and sweet corn. Packed with bold flavors and wholesome ingredients, it’s perfect for meal prep, cozy dinners, or serving a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large carrot, diced
- 1 cup canned sweet corn, drained
- 1 cup cooked red kidney beans (or 1 can, drained and rinsed)
- 1 cup cooked pinto beans (or 1 can, drained and rinsed)
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 can (14 oz) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon maple syrup (optional, to balance flavors)
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté the Base - Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
- Cook the Vegetables - Add the red, green, and yellow bell peppers along with the carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the Beans and Corn - Stir in the red kidney beans, pinto beans, chickpeas, and sweet corn. Mix well to combine.
- Incorporate the Tomatoes and Spices - Add the diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper. Stir everything together.
- Simmer the Chili - Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
- Adjust Flavors - Taste the chili and adjust the seasoning if needed. Add the maple syrup for a touch of sweetness if desired.
- Finish with Lime - Stir in the lime juice just before serving for a fresh and zesty flavor.
- Serve and Enjoy - Ladle the chili into bowls and garnish with fresh cilantro. Serve with vegan sour cream, avocado slices, or tortilla chips, if desired.
Notes
- Adjust the chili powder and cayenne pepper to make it as mild or spicy as you like.
- The longer it simmers, the more the flavors meld together for a richer taste.
- Add avocado, vegan sour cream, or fresh cilantro for a burst of flavor and texture.
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