Three-Bean Chili

This chili is the best chili I have ever had, and I'm not lying. Ground up shredded animal bits deserve no place in the amazingly, flavorful dish. We're talking REAL FOOD here —> e.g. beans, tomatoes, carrots, and jalapeños for you spicy folks. We make this dish all the time and the plant-based doctors praise us for such good eating (okay, they don't know me, but if they did—they'd be commending me for this dish!).

Three-Bean Vegan Chili

You can make this on the stovetop or in a crockpot. I'll explain both cooking methods below. This recipe fills a 6-quart crockpot and makes enough meals to last for the week. Feel free to cut this recipe in half or freeze the extra for later if needed.

Three-Bean Chili

Three different beans, lots of flavor and filling!

5 from 1 vote

Print Pin Rate

course: Main Course, Soup

cuisine: American, Mexican

servings: 6

prep time: 15 mins

cook time: 3 hrs

total time: 3 hrs 15 mins

Author: Rachel

Ingredients

• ▢ 1 Onion, Large, diced
• ▢ 5 Cloves Garlic, Minced
• ▢ 3 Celery, Stalks, sliced
• ▢ 1 Red Bell Pepper, Large, diced
• ▢ 2 Carrots, Large, chopped
• ▢ 1 Jalapeno, Diced (optional)
• ▢ 1 Can (15 oz) Diced Tomatoes
• ▢ 1 Cup Vegetable Broth
• ▢ 1 Can (6 oz) Tomato Paste
• ▢ 2 Cans (15 oz) Red Kidney Beans
• ▢ 1 Can (15 oz) Pinto Beans
• ▢ 2 Cans (15 oz) Black Beans
• ▢ 1 tablespoon Cumin
• ▢ 1 tablespoon Turmeric
• ▢ ½ tablespoon Oregano
• ▢ ½ teaspoon Chili powder
• ▢ ½ teaspoon Cardamom, (optional)
• ▢ 1 teaspoon Garam Masala, (optional)
• ▢ Salt and Pepper to taste

Instructions

Stovetop Method:

• In a large pot, place onions and garlic with a tablespoon or two of water to keep them from sticking. Stir for a few minutes until soft and translucent.
• Add jalapeños, celery, bell pepper, and carrots and stir for another few minutes, adding water as necessary to reduce sticking.
• Add the tomatoes, broth, and tomato paste and stir well.
• Next, add the beans, cumin, turmeric, oregano, chili powder, garam masala and cardamom (for an added sweetness), salt, and pepper. Mix everything together, cover, and leave simmering until liquid has reduced.

Crockpot Method:

• Turn your crockpot on to high heat. Place all ingredients in the crock pot. Stir everything together, cover, and leave on high for 2-3 hours or low for 4-8 hours or until heated through and the liquid has reduced.

Notes

What is great about this recipe is that it is so versatile. You can really add whatever vegetables or beans you prefer, add more or less spice depending on your preference, and even the cooking time is variable to your needs - Going to be at work all day? Put it on low in the morning and leave it until you get home. Need to run a few errands before dinner? Leave it on high for 1-2 hours.

Serving Suggestion:

In a bread bowl!

Nutrition Per Serving

Calories: 451kcal Carbohydrates: 85g Protein: 28g Fat: 2g Saturated Fat: 1g Sodium: 429mg Potassium: 1807mg Fiber: 27g Sugar: 9g Vitamin A: 4803IU Vitamin C: 47mg Calcium: 167mg Iron: 10mg

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We like splurging on a bread bowl or two to serve our chili in.

Add sweet potatoes, corn, or even lentils! Get creative with your fave ingredients!

Or add some delicious vegan cheese on top.

Or maybe you're a sour cream kind of pal.

Vegans have you covered.

So don't fret that you can't enjoy your chili the way you like it! Hope you give this recipe a try!