Three Bean Chili

This Three Bean Chili is a delicious and filling vegan meal that will really warm you up. Made with chipotles, spices, and veggies, it has the perfect mix of flavor and heat.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 285kcal

Author Tania Sheff

Ingredients

2 tbsp. olive oil
1 large onion, diced
3 garlic cloves, minced
2 jalapenos, seeds removed and diced
1 tbsp. chipotles in Adobo sauce
1 tbsp. paprika
½ tbsp. cumin powder
1 can (15 oz.) black beans, drained
1 can (15 oz.) cannellini beans, drained
1 can (15 oz.) kidney beans, drained
½ tbsp. dark cocoa powder optional
1 can (15 oz.) diced tomatoes
1 ½ cup veggie broth
1 tsp. sea salt or to taste
¼ tsp. pepper or to taste

Instructions

In a large pot, cook the onion in olive oil for 5 minutes over medium heat, until it just starts to turn golden.
To the onion, add garlic, jalapenos, chipotles in Adobo sauce, paprika, cumin, salt, and pepper. Cook for 1 minute.
Now add the tomato sauce, beans, and cacao powder. Stir everything well.
At this point, add the veggie broth and stir again. Bring everything to a boil, reduce the heat to low, and simmer for 30 minutes. Serve.

Video

Notes

Add-ins and Substitutes

Substitute other beans. If you don't have these three on hand or prefer others, go ahead and substitute them. Pinto or Great Northern beans are great choices.
Add vegetables. Bell peppers, spinach, corn, or potato can all be added to this Three Bean Chili for delicious results and even more health benefits.
Substitute other spices. Try other seasonings in this dish that fit your tastes. Chili powder, curry, cinnamon, or cayenne pepper are common chili flavor boosters.
Add lentils. Lentils are high in protein and fiber, and are a great add-in to chili. Brown or green lentils are usually best for this type of recipe, but you can use whatever variety you like.

How to Store

You can store this Three Bean Chili in the refrigerator for 5-6 days in an airtight container. You can also freeze it for up to 3 months. Just scoop the chili into a freezer ziplock bag and let it freeze flat, then store it vertically to save room. Thaw and warm in the microwave or on the stove top when you are ready to serve.

Nutrition