Description
A comforting and hearty vegan chili made with three types of beans, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (with juices)
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic and chopped bell pepper, cooking for another 2-3 minutes until fragrant.
- Stir in the chili powder and cumin, letting the spices bloom for about a minute.
- Pour in the diced tomatoes with their juices, vegetable broth, and all three beans. Gently mix until well combined.
- Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
- Taste and adjust seasoning if needed.
Notes
Let the chili rest for at least 30 minutes before serving for deeper flavors. Can be made a day in advance.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan chili, three bean chili, easy chili recipe, comfort food