3-Bean Vegan Chili
A thick, hearty, and deeply spiced chili loaded with three types of beans. It's high in protein, freezer-friendly, and gets better with every reheating.
Ingredients
- • 1 tbsp olive oil
- • 1 large yellow onion, diced
- • 1 green bell pepper, diced
- • 3 cloves garlic, minced
- • 1 can (15 oz) kidney beans, drained and rinsed
- • 1 can (15 oz) black beans, drained and rinsed
- • 1 can (15 oz) pinto beans, drained and rinsed
- • 1 can (28 oz) crushed tomatoes
- • 1 can (14 oz) diced tomatoes
- • 1 cup sweet corn kernels
- • 2 cups vegetable broth
- • 2 tbsp chili powder
- • 1 tsp ground cumin
- • 1 tsp smoked paprika
- • 1/2 tsp oregano
- • 1/4 tsp cayenne pepper
- • Salt and freshly cracked pepper to taste
- • Sliced avocado, tortilla chips, and cilantro for serving
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and green pepper and cook for 5 minutes until softened.
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir and cook for 1 minute until very fragrant.
Add all three cans of beans, crushed tomatoes, diced tomatoes, corn, and vegetable broth. Stir everything together.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 40-45 minutes, stirring every 10 minutes.
For a thicker chili, mash some of the beans against the side of the pot with a wooden spoon.
Season with salt and pepper to taste.
Serve in deep bowls topped with sliced avocado, a handful of crushed tortilla chips, and fresh cilantro.