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Vegan Three Bean Chili

January 10, 2013 By Dianne 2 Comments

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Vegan Three Bean ChiliLoaded with vegetables, this vegan Three Bean Chili is the perfect comfort food for cold winter’s evenings.

I rarely cook the same dish twice but this Three Bean Chili is one that I make a few times a year during the cold months. I like to use canned beans and tomatoes, making it an easy dish to cook with items that I already have in my pantry, but if you prefer to cook dry beans and use fresh tomatoes, the recipe will work just as well. It can cook up easily in a slow cooker, if you want, so that dinner is ready when you are. Just place all of the ingredients in your crockpot in the morning and cook for 6 to 8 hours on low.

 

Vegan Three Bean Chili

The recipe makes a whole lotta chili, so invite some friends over and chow down! I’ve made it for potlucks, casual gatherings with friends, and movie nights. I even made it for a chili cook off at the office once, and several of my omnivore coworkers told me that they preferred it to the meaty versions others brought in.

Since this recipe does make so much chili, I like to freeze some of it so that I have dinner ready to go on busy days.
Vegan Three Bean Chili

Vegan Three Bean Chili
Print

Three Bean Chili

Course Main Course
Cuisine American
Author Dianne

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 or 2 small chili peppers, chopped
  • 1 zucchini, diced
  • 1 yellow summer squash, diced
  • 1 14-ounce can kidney beans
  • 1 14-ounce can pinto beans
  • 1 14-ounce can black beans
  • 1 28-ounce can chopped tomatoes
  • 1 28-ounce can plain tomato sauce
  • 1 cup vegetable stock
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • chopped avocado and sliced scallions, for serving

Instructions

  1. In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the rest of the vegetables and cook for about 10 minutes, until they soften.
  2. Add the tomatoes, sauce, beans, stock, and spices. Bring to a boil and then reduce heat. Let simmer for half an hour or longer.

  3. Serve hot, garnished with chopped avocado and scallions

Vegan Three Bean Chili

Filed Under: Vegan Main Dish Recipes, Vegan Recipes, Vegan Soup and Stew Recipes Tagged With: beans, chili, gluten-free, Recipe, Vegan

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Jennifer says

    January 10, 2013 at 8:53 AM

    This looks great!

    Reply
  2. Cindy (Vegetarian Mamma) says

    January 16, 2013 at 10:16 PM

    Beautiful picture! I love avocado with chili.  The color contrast of the avo is so pretty!  Your recipe sounds yummy!  Perfect weather for chili!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    On the Gluten Free Fridays tab we have new badges for you to display on your blog.  There are a few different choices for you. There are varying sizes as well.  If you've had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish!  Thanks for supporting our GF community and spreading the word!

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week!

    Cindy from vegetarianmamma.com

     

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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