Easy 3-Bean Chili Recipe {Vegan}
A hearty and flavorful vegan chili packed with beans and vegetables, perfect for a cozy meal.
Ingredients
Vegetables and aromatics
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 large bell peppers (diced)
- 4 garlic cloves garlic (minced)
Spices
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1/8 teaspoon red pepper flakes (optional)
Beans and tomatoes
- 1.5 cups cooked kidney beans (or one 15oz can, rinsed)
- 1.5 cups cooked black beans (or one 15oz can, rinsed)
- 1.5 cups cooked chickpeas (or one 15oz can, rinsed)
- 6 oz tomato paste
- 28 oz diced tomatoes (no salt-added)
- 8 oz tomato sauce
- 1-2 cups vegetable broth (depending on thickness)
- 1.5 cups frozen corn kernels
- 1 tablespoon maple syrup
Seasonings and toppings
- to taste Salt and pepper
- as needed Chopped green onion
- as needed Diced avocado
- as needed Shredded cheese
- as needed Dollop of Greek yogurt or sour cream
- as needed Cilantro
- as needed Guacamole
- 1 lime lime juice
Instructions
- Heat olive oil in a large pan, sauté onions, peppers, and garlic until tender, about 5-6 minutes.
- Add spices and cook for 1-2 minutes, then stir in beans, tomatoes, tomato paste, broth, corn, and maple syrup.
- Simmer uncovered for 20-30 minutes, stirring occasionally until thickened.
- Adjust seasoning, then serve topped with desired garnishes.
Notes
You can customize toppings and spice level to your preference.