Vegan Three Bean Chili (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil or substitute water or vegetable broth for oil-free option
02 -
1 medium white onion, diced (approximately 2 cups)
03 -
2 cups carrots, thinly sliced (approximately 3 large or 5 small)
04 -
3 bell peppers, any colour, diced (approximately 3 cups)
05 -
4 cloves garlic, minced
06 -
2 tablespoons chili powder
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon smoked paprika
09 -
1 small jalapeno, seeds removed and minced
10 -
170 grams tomato paste (1 can, 6 oz.)
11 -
3 x 400 gram cans various beans (such as chickpeas, kidney beans, black beans, pinto beans), drained and well-rinsed
12 -
480 millilitres vegetable broth
13 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, diced bell peppers and minced garlic. Cook for 6 to 7 minutes, stirring frequently until vegetables begin to soften.
02 -
Incorporate chili powder, ground cumin, smoked paprika and minced jalapeno. Stir continuously and cook for an additional 2 to 3 minutes to toast the spices.
03 -
Stir in tomato paste, drained mixed beans and vegetable broth. Mix thoroughly to combine all ingredients.
04 -
Allow the chili to simmer uncovered, stirring occasionally, for 15 to 20 minutes or until carrots are tender.
05 -
Adjust seasoning with salt and black pepper as needed. Serve hot with optional toppings such as green onion, vegan sour cream, avocado, cilantro, or crushed tortilla chips.
# Helpful Notes:
01 -
For a spicier dish, add up to 1 teaspoon red pepper flakes or cayenne pepper.
02 -
Chili stores well refrigerated for up to 5 days and can be frozen for up to 6 months.
03 -
A variety of beans such as chickpeas, fava beans, white kidney beans, black beans, pinto beans, lima beans, black-eye peas or kidney beans can be used depending on availability.