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This vegan chili has a rich and hearty texture. It’s an easy, simple recipe that’s ready in 30 minutes! #chili #beans #dairyfree
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Three Bean Chili
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This vegan chili has a rich and hearty texture. It’s an easy, simple recipe that’s ready in 30 minutes!

Course: Main Course
Cuisine: American
Keyword: beans, chili
Calories: 205 kcal
Author: Simple Fit Vegan
Ingredients
  • 1 tbsp coconut oil or oil of choice
  • 2 garlic cloves, minced
  • 1 cup diced white onion
  • 1 cup diced carrots
  • 1 red bell pepper, diced
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano or Italian spice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 28- ounce can crushed tomatoes
  • 3 cups water
  • 1 chipotle in adobo sauce, seeded and diced
  • 2 tsp adobo sauce from the can
  • 2 tbsp dark chocolate, can sub for 1 tbsp cacao powder
  • 1 15- ounce can black beans, drained and rinsed
  • 1 15- ounce can red kidney beans, drained and rinsed
  • 1 15- ounce pinto beans, drained and rinsed
  • Optional toppings: jalapeno, avocado, parsley
Instructions
  1. . Heat oil in a large pot or Dutch oven. Make sure it’s very hot before proceeding to the next step.
  2. Add garlic, onions, carrots and bell pepper and sauté for 5-7 minutes stirring occasionally.
  3. Add cumin, oregano, salt and pepper and cook for 30 seconds stirring continuously to prevent from sticking and burning.
  4. Stir in crushed tomato, water, chipotle in adobo and bring to a boil, then simmer for 10 minutes halfway covered with lid.
  5. Gently stir in beans and simmer for another 10 minutes.
  6. Taste and adjust spices as necessary.
  7. Store in air tight container in the fridge for up to 5 days.
Recipe Notes

Nutrition Information (per serving, 1.5 cups): Calories: 205 Fat: 5.8 g Saturated fat: 3.6 g Carbohydrates: 31.6 g Dietary Fiber: 10.6 g Sugar: 9.7 g Sodium: 984 mg Protein: 9.4 g