Prep Time: About 60 minutes total
Makes 4-6 servings
In the fall and winter soups are my thing. This Three Bean Chili is wholesome on so many levels. It is hearty, warming and satisfying. Served over a little brown rice or mashed potatoes, it is a meal in and of itself.
Legumes provide us with so much protein and other nutritional properties. Black beans, Kidney beans and Cannellini beans are used in this recipe. Each bean offers its own nutrient profile.
The remaining veggies and spices make this recipe a powerhouse of goodness. Who needs meat when you can enjoy a satisfying meal like this and leave the cows alone!
This meal can be put together in a relatively short amount of time. In less than an hour, you can be enjoying fresh, clean, three bean chili!
Ingredients Needed to Prepare Three Bean Chili
1 tbsp coconut oil
1 onion, diced
6 cloves garlic, chopped
1 tsp dried oregano
1/2 tsp chipotle chili powder (for more spice, add more)
1 tsp ground cumin
1 TBS chili powder
3-4 organic tomatoes diced
1 jar of organic tomato paste
2 1/2 cups vegetable broth
1 can black beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1 can red kidney beans, drained and rinsed
Vegan cheddar cheese shreds for topping
How to Prepare Three Bean Chili
Add the coconut oil to a large pot over medium heat and let it melt, swirl the pot around to ensure the bottom is coated in oil.
Add the diced onions and sauté the until soft and translucent (about 5-6 minutes)
Add the chopped garlic, oregano, chipotle, cumin, and chili powder
Stir everything in the pot and let cook for about 3 minutes.
Add the chopped tomatoes, broth, black beans, cannellini beans, and kidney beans.
Stir to combine well
Add the tomato paste and stir until dissolved and incorporated
Stir chili often to prevent it from sticking to bottom of pot.
Reduce heat to low and cook for about 30 minutes until tomato chunks have mostly dissolved and incorporated.
Remove from heat and serve over brown rice and top with shredded vegan cheese on top.
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