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Three Bean Chili Recipe

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4.1 from 5 reviews

This hearty and nutritious Three Bean Chili is a simple, vegan-friendly meal packed with protein and vegetables. Ready in under an hour, it’s perfect for a cozy dinner and freezes beautifully for meal prep convenience.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Vegetables & Aromatics

  • 1 medium onion, finely diced
  • 2-3 celery stalks, finely diced
  • 1 medium red bell pepper, diced
  • 4 garlic cloves, finely chopped
  • ½ small jalapeño, finely chopped

Spices & Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon chipotle paste
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste

Beans & Tomato

  • 1 can (14 oz / 400 g) black beans, drained and rinsed
  • 1 can (14 oz / 400 g) pinto beans, drained and rinsed
  • 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
  • 2 cans (14 oz / 400 g) crushed tomatoes

Liquids & Oils

  • 1 tablespoon avocado oil
  • 1 cup (250 ml) vegetable stock

Extras

  • 1 tablespoon dark cocoa powder

Instructions

  1. Heat the oil: Start by heating a tablespoon of avocado oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the diced onion, celery, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally until softened and fragrant.
  3. Add garlic and jalapeño: Stir in the finely chopped garlic and jalapeño, cooking for an additional minute to release their flavors.
  4. Toast spices: Sprinkle in chili powder, oregano, and chipotle paste. Stir thoroughly so the spices coat all the vegetables. Allow cooking for 1-2 minutes to toast the spices, enhancing the chili's depth of flavor.
  5. Combine beans and tomatoes: Add the black beans, pinto beans, red kidney beans, and crushed tomatoes. Mix everything well to evenly distribute ingredients.
  6. Add liquids and cocoa: Pour in the vegetable stock, then add the dark cocoa powder and sugar. Stir to combine all elements thoroughly.
  7. Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 15-20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
  8. Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper. Serve the chili hot with optional toppings like avocado slices, chopped cilantro, or tortilla chips.

Notes

  • This chili is vegan and meatless, making it suitable for plant-based diets.
  • Feel free to add extra vegetables like corn or zucchini for added texture and flavor.
  • The addition of dark cocoa powder gives depth and richness; don't skip it for authentic flavor.
  • Leftovers freeze well and can be reheated on the stove or microwave.
  • For spicier chili, use more jalapeño or add hot sauce to taste.

Find it online: https://zaracooking.com/three-bean-chili-recipe/