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Three Bean Chili with avocado, parsley, lime, and garlic square

Three Bean Chili

Dianne
Three Bean Chili is the perfect comfort food for cold winter's evenings. Loaded with vegetables, this is the best vegan chili out there!
Course Main Course
Cuisine American
Servings 8 servings
Calories 231 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 red onion, diced
  • 3 cloves garlic
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 or 2 small chili peppers such as habanaro or jalapeno, 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
  • 1 avocado chopped, for serving, optional
  • 2 scallions sliced, for serving, optional

Instructions
 

  • In a large pot over medium heat, cook the onions in the oil for about 5 minutes, until they become soft and translucent. Add the garlic, peppers, zucchini, and squash and cook for about 10 minutes, until they soften.
  • Add the tomatoes, sauce, beans, stock, and spices. Bring to a boil and then reduce heat. Let simmer for half an hour or longer.
  • Serve hot, garnished with chopped avocado and scallions

Nutrition

Calories: 231kcal