3 Bean Vegan Chili Recipe
An easy warm chili for a cold day! Can also be made in a slow cooker - prepare before work and come home to dinner ready and a house smelling great.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Dinner, Soup
Cuisine: American, Gluten Free, Mexican, Vegan, WFPB
Keyword: Chili, easy, Gluten Free, soup, Vegan, wfpb, whole food plant based
Servings: 8
Calories: 194kcal
Author: Kim Murphy
- 1 cup frozen chopped onion
- 2 teaspoons minced garlic
- 1 3/4 cups black beans, drained low sodium or no-salt added
- 1 3/4 cups red kidney beans, low sodium or no-salt added drained
- 1 3/4 cups northern beans, low sodium or no-salt added drained
- 1 cup frozen corn
- 1 cup frozen chopped bell peppers (or fresh chopped)
- 1 3/4 cups crushed tomatoes low sodium or no-salt added
- 1 3/4 cups diced tomatoes with chilis (like Rotel) low sodium or no-salt added
- 1 cup vegetable broth low sodium
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- juice of 1 lemon
- dash black pepper
In a large pot, saute chopped onion and minced garlic over medium heat in a 1-2 tablespoons of water, adding more as necessary, until translucent. (about 3-5 minutes)
Add the rest of the ingredients. Bring to a boil and then cover and reduce heat to low. Simmer for 45 minutes.
You can also added chopped mushrooms or chopped greens like kale or spinach to make it even healthier!
Serving: 1serving | Calories: 194kcal | Carbohydrates: 38g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 820mg | Fiber: 11g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 5mg