3 Bean Chili
This hearty vegan three bean chili is perfect for weeknights when you don't feel like doing much more than opening a can of beans. Great for meal prep and ready in about 30 minutes!
Servings: 5 servings
Ingredients
- 2 tbsp olive oil substitute water or broth for oil-free
- 1 medium white onion diced (approx. 2 cups)
- 2 cups chopped carrots thinly sliced, approx. 3 large or 5 small
- 3 bell peppers, any colour diced (approx. 3 cups)
- 4 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 small jalapeno seeds removed and minced
- 1 can (6 oz.) tomato paste
- 3 cans (14 oz) various beans, chickpeas, kidney beans, black beans, pinto beans, etc drained and well-rinsed
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrot, bell peppers and garlic and cook for 6-7 minutes, stirring often.
- Add the chili powder, cumin, paprika and jalapeno and cook for 2-3 minutes, stirring often.
- Add the tomato paste, beans and vegetable broth and stir to combine. Simmer uncovered, stirring occasionally, until the carrots are tender, approximately 15-20 minutes.
- Season with salt and pepper, if needed, and serve right away with optional toppings like green onion, vegan sour cream, avocado, cilantro or crushed tortilla chips.
Video
Notes
Store any leftovers in the fridge for up to 5 days or freezer for up to 6 months.
For beans, choose from chickpeas, fava beans, white kidney beans, black beans, pinto beans, lima beans, black-eye peas or kidney beans.
For spicy chili, add up to 1 tsp red pepper flakes or cayenne pepper.
Nutrition
Serving: 2cups | Calories: 272kcal | Carbohydrates: 51g | Protein: 15g | Fat: 3g | Sodium: 672mg | Potassium: 1082mg | Fiber: 16g | Sugar: 11g | Vitamin A: 507IU | Vitamin C: 87mg | Calcium: 135mg | Iron: 5mg