Three Bean Vegan Chili
This Three Bean Vegan Chili is hearty, flavorful and so simple to prepare. It's perfect for a cold evening meal and will please vegans and carnivores alike!
Servings: 6 servings
Calories: 361kcal
Ingredients
- 1 medium onion ~2 cups
- 4 cloves garlic minced
- 1 cup chopped carrots about 2 large carrots
- 1 cup chopped celery about 2 stalks
- 1 red bell pepper seeded and chopped
- 15 ounce black beans drained and rinsed
- 15 ounce pinto beans drained and rinsed
- 15 ounce kidney beans drained and rinsed
- 28 ounce diced tomatoes undrained
- 15 ounce tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder* use less if you want it more mild
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- 1 chipotle chili in Adobe sauce minced + 2 teaspoons sauce
- ½ teaspoon salt
- Ground pepper to taste
Instructions
- In a large saucepan over medium heat, sauté the onions, garlic and carrots in some olive oil or using cooking spray until soft and transparent. Add in the celery and bell pepper and cook 3 more minutes.
- Drain and rinse the black, pinto and kidney beans very well. Add them to the pot along with the diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, dried oregano, chipotle chili and salt. Add ground pepper to taste.
- Bring everything to a boil, then reduce the heat to a simmer and let the chili cook for about 15 minutes.
- Serve warm with your favorite toppings and a thick slice of vegan cornbread!
Notes
*By chili powder I mean the American spice blend, NOT ground up chilis!
Nutrition
Calories: 361kcal | Carbohydrates: 68g | Protein: 22g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 861mg | Potassium: 1526mg | Fiber: 23g | Sugar: 9g | Vitamin A: 5024IU | Vitamin C: 25mg | Calcium: 166mg | Iron: 8mg