Vegan Three Bean Chili Recipe For Winter Nights
Chili is a great winter meal that is hearty and full of flavor. I love to eat it on a cold crisp night to warm me up. It’s a quick one pot stop for a dinner and perfect for freezing for later meals. This vegan three bean chili has a protein packed blend of black beans, red kidney beans, and pinto beans. One bowl and you will definitely be full and satisfied. We love to pair this mild chili with our sweet cilantro cornbread, but in
Vegan Three Bean Chili
- 2 tbsp. water
- 1 yellow onion, diced
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 3 tbsp. chili powder
- 2 tbsp. garlic powder
- 2 tbsp. cumin
- 2 cups vegetable broth
- 1 cup tomato juice
- 1 – 28 ounce can diced tomatoes, undrained
- 1- 4 oz. can green chili
- 2 tbsp. maple syrup
- 3 – 15 oz. cans tri-bean blend beans, drained and rinsed
- 1 tsp salt
Directions for vegan three bean chili recipe:
Heat a large pot over medium heat; add water, onion, green pepper, and red pepper. Sauté for about 5 minutes until onions are translucent.
Add chili powder, garlic powder, cumin
Pour in broth, diced tomatoes, and tomato juice. Deglaze the bottom of the pot and stir until well combined. Bring to a boil and then simmer over low heat.
Add in beans, green chili, salt, and maple syrup. Stir and simmer for 30 minutes. Remove from heat. Top with your favorite chili toppings.
Have a vegan three bean chili recipe that you love and want to share? let us know in the comments!
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