Go Back
+ servings

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
Cook Time50 minutes
Total Time55 minutes
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

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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