- 1 medium white onion, diced (approx. 2 cups)
- 5 cloves garlic, diced
- 3 bell peppers, any colour (approx. 3 cups)
- 1 jalapeno, de-seed and finely diced
- 2 cups chopped carrots (approx. 3 large or 5 small)
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika or smoked paprika
- 1 x 6 oz. can of tomato paste
- 3 types of 14 oz cans of beans, drained and well-rinsed
- 2 cups vegetable broth
- salt and pepper, to taste
- Add the onion, garlic and 2-3 tbsp of water to a large soup pot over medium heat. Cook, stirring often, for 6-7 minutes.
- Add the bell peppers, jalapeno, carrot and spices. Stir to combine.
- Add the tomato paste, beans and vegetable broth.
- Simmer lightly until the carrots are tender, approximately 15-20 minutes.
- Season with salt and pepper.
- Serve right away with optional toppings like green onion, vegan sour cream, avocado, cilantro or crushed tortilla chips.
- Store any leftovers in the fridge for up to 5 days or freezer for up to 3 months.
This recipe was originally published December 3, 2013 and called for 3 cups of cauliflower rice stirred in with the tomato paste and broth. I omitted the cauliflower rice when I updated the recipe in 2019. If you’d like to add extra texture and “beef” the chili up a little, you can still add the cauliflower rice. Alternatively, you can stir in 1-2 cups of cooked quinoa or brown rice once the chili is cooked. You may need to add more vegetable broth to adjust the thickness.
For beans, choose from chickpeas, fava beans, white kidney beans, black beans, pinto beans, lima beans, black-eye peas or kidney beans.
Keywords: vegan chili, three bean chili, 3-bean chili