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This cozy vegan three bean chili is my go-to for fast weeknight dinners or easy meal prep. Generously loaded with beans and vegetables, it is big on flavor yet minimal in effort—everything comes together in about thirty five minutes.
I first whipped this up after a busy workday and was amazed by how satisfying and hearty it turned out. Now I always keep a few cans of beans on hand for chili emergencies.
Ingredients
- Olive oil or substitute water or broth: provides a rich base and helps develop flavor
- White onion: diced sweetens and builds the savory backbone opt for a firm onion with shiny skin
- Carrots: thinly sliced for extra nutrition and sweetness choose carrots that feel heavy and firm
- Bell peppers: any color for layers of sweetness and color look for glossy skins with no soft spots
- Garlic: fresh minced gives a deep savory kick always choose firm cloves without sprouting
- Chili powder: brings that classic chili warmth select a fresh batch for the brightest aroma
- Cumin: adds earthy spice and depth a must for any chili
- Smoked paprika: imparts a subtle smoky undertone Spanish smoked paprika gives the best hit
- Jalapeno: brings gentle heat remove seeds for milder chili or keep some for more fire
- Tomato paste: thickens the chili and boosts umami choose a can with just tomatoes listed
- Various beans: use any combo such as chickpeas kidney black or pinto beans
- Vegetable broth: creates a flavorful foundation low sodium varieties let you control the salt
- Salt and pepper: to taste always taste and adjust before serving
Step-by-Step Instructions
- Prep the veggies:
- Dice onions and bell peppers chop carrots and mince garlic and jalapeno get everything ready before you heat the pot
- Sauté the aromatics:
- Warm olive oil or broth in a large pot over medium heat Add the onion carrot bell peppers and garlic cook for around six to seven minutes stirring often until veggies start to soften and onions turn translucent
- Bloom the spices:
- Add chili powder cumin smoked paprika and minced jalapeno Let the mixture cook another two to three minutes so the spices release their aroma and flavor
- Build the chili base:
- Stir in tomato paste then add the assorted rinsed beans and vegetable broth Combine well so everything is evenly coated
- Simmer and develop flavor:
- Lower the heat and simmer uncovered for fifteen to twenty minutes Stir occasionally and cook until the carrots are tender and chili is thickened
- Taste and finish:
- Season with salt and pepper adjusting to taste Ladle into bowls and add your favorite vegan toppings like avocado cilantro or tortilla chips
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I always reach for smoked paprika in this chili ever since I discovered how much it deepens the flavor even my paprika-skeptical partner asks for extra. My favorite chili moment is sharing a steaming bowl right out of the pot on the first snowy day every winter.
How to Store Leftover Chili
Transfer leftover chili to an airtight container and let it cool fully before sealing It keeps well in the fridge for up to five days For longer storage pack into freezer-safe containers and freeze for up to six months Chili thickens as it sits so add a splash of broth or water when reheating
Easy Ingredient Swaps
Switch up the beans with whatever you have on hand navy beans or black-eye peas work well Load in extra chopped greens near the end for a nutrition boost Not a fan of spicy chili skip the jalapeno or use a dash of smoked paprika instead
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How I Serve Three Bean Chili
Spoon the chili into warm bowls and finish with sliced avocado fresh green onion or a dollop of vegan sour cream Crushed tortilla chips add crunch for a satisfying texture contrast Sometimes I add steamed corn or a squeeze of lime for extra zing
Chili’s History in My Kitchen
Chili is a classic in American kitchens but going vegan did not mean giving it up Beans and spices provide all the depth and body I expect from chili and it is been a staple in my meal prep rotation for years now This recipe is a favorite for casual gatherings or just a comforting solo dinner with plenty of leftovers for the week
Commonly Asked Questions
- → What types of beans can I use?
You can use chickpeas, kidney beans, black beans, white beans, pinto beans, or any combination you prefer for this chili.
- → How can I make this dish spicier?
Increase heat by adding red pepper flakes, cayenne pepper, or more jalapeno according to your taste.
- → Can I prepare this without oil?
Yes, simply substitute water or vegetable broth for the oil during the sautéing step to keep it oil-free.
- → What are good topping options?
Try avocado, vegan sour cream, chopped cilantro, green onions, or crushed tortilla chips as toppings for added flavor and texture.
- → How long does this keep in the fridge?
This chili keeps well refrigerated for up to 5 days and can be frozen for up to 6 months.