Vegan Three Bean Chili

bowl of vegan three bean chili with toppings.

Print Recipe

No ratings yet

A hearty, satisfying vegan chili that's the ultimate comfort food

Prep Time10

Cook Time40

Total Time50

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Marlynn Schotland

Equipment

1 Dutch oven or large pot

Ingredients

1 Tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon oregano
1 cup vegetable broth
1 Tablespoon Worcestershire sauce
1 can (14.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) kidney beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes
1 can (15 ounce) tomato sauce
1 teaspoon kosher salt
½ teaspoon black pepper

Optional toppings

vegan sour cream
vegan cheddar-style shreds
avocado slices
chopped cilantro
sliced jalapeño

Instructions

In a large Dutch oven or other large heavy bottom pot, heat the olive oil over medium-high heat.
Add the onions and cook for 2 minutes, until softened and fragrant.
Add the garlic, red bell pepper, chili powder, cumin, paprika, and oregano, stir, and cook for about 3-5 minutes, until the bell peppers are softened.
Add all of the beans, vegetable broth, Worcestershire sauce, diced tomatoes, and tomato sauce. Bring to a boil, then reduce the heat to low-medium and simmer, uncovered, for 30 minutes.
Season with salt and pepper, then serve with any of your favorite optional toppings.

Notes

Makes approximately 6-8 servings.

Storage: allow to cool, then store in an airtight container in the refrigerator for up to 4 days.

Freeze: allow to cool, then store in a freezer safe container in the freezer for up to 1 month. Thaw in the refrigerator overnight and then reheat on the stove before serving.

Optional toppings: vegan sour cream, vegan cheddar alternative shreds, cilantro, green onions, jalapeños, vegan bacon.

Nutrition