Craving a comforting, flavorful, and healthy meal that's ready in under an hour? Look no further! This Vegan 3 Bean Chili is a delicious and satisfying dish perfect for a quick weeknight dinner or a cozy weekend lunch. Packed with protein and fiber from three types of beans, this recipe is a fantastic example of easy recipes and healthy meals you can whip up without spending hours in the kitchen. It's a true testament to the power of homemade cooking, delivering a flavor explosion far beyond anything you'd find in a can. Get ready to experience the best recipes, vegan-style!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Step 1: Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
Step 2: Build the Flavor: Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step elevates the chili's flavor profile significantly!
Step 3: Combine Ingredients: Stir in the crushed tomatoes, diced tomatoes (undrained), kidney beans, black beans, pinto beans, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become.
Step 4: Season and Serve: Season the chili with salt and pepper to taste. Garnish with fresh cilantro before serving.
Tips for the Best Vegan 3 Bean Chili:
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. A dash of hot sauce also works wonders!
- Add some depth: For a richer, smokier flavor, consider adding a tablespoon of tomato paste along with the spices.
- Boost the veggies: Feel free to add other vegetables like corn, carrots, or zucchini.
- Make it chunky: If you prefer a chunkier chili, simply mash some of the beans with a potato masher before adding them to the pot.
- Slow cooker magic: This recipe also works perfectly in a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Variations:
- Spicy Chipotle Chili: Add 1-2 chipotle peppers in adobo sauce for a smoky and spicy kick.
- Vegetarian Chili: Add a cup of cooked brown rice or quinoa for a heartier chili.
- White Chili: Omit the chili powder and use a combination of white beans (cannellini or great northern) instead of kidney, black, and pinto beans.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: Approximately 15-20g Fiber: Approximately 15-20g
This Vegan 3 Bean Chili is a fantastic addition to your repertoire of quick dinner ideas and delicious dishes. It's a versatile recipe that's easy to customize to your liking, making it a perfect choice for both beginner and experienced cooks. Enjoy this hearty and healthy meal!