- 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 different 14 oz cans of beans of such as chickpeas, fava, white kidney beans, black peans, pinto beans, lima beans, black-eye peas or kidney beans
- 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.
Keywords: vegan chili, three bean, gluten-free, oil-free, healthy, easy