Three-Bean Vegan Chili
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4 large servings
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Calories
434 kcal
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Course
Soup
Three-Bean Vegan Chili
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This hearty vegan chili is the perfect rich and filling stew for cold winter nights. Serve with a wedge of cornbread (or peanut butter sandwich) for warming dinner.
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Ingredients
For the chili
- 1 yellow onion medium
- 3 cloves garlic
- 1 jalapeño seeds removed if desired
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- ½ to 1 teaspoon salt to taste, sea salt
- 1 28- ounce crushed tomatoes canned
- 1 ounce bittersweet chocolate vegan
- 3 to 4 cups vegetable broth
- 1/3 cup pecan meal
- 1 ½ cups Kidney Beans or 1 can drained and rinsed cooked
- 1 ½ cups pinto beans or 1 can drained/rinsed cooked navy beans
- 1 ½ cups Navy beans or 1 can drained/rinsed cooked pinto beans
For the toppings
- jalapeño for topping, sliced
- Pepitas for topping, toasted
- cilantro for serving
- cornbread for serving (see note, vegan
Instructions
- Chop the onion, garlic, and jalapeño into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
- Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Stir in spices and ½ teaspoon salt, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 5 minutes.
- After 10 minutes, stir in the pecans and beans. Cover and cook for another 10 to 15 minutes. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
- Divide into four bowls and top with your desired toppings.
Notes
- Tips + Tricks: I realize this is a lot of beans but it's highly worth it. If I don't have any beans in the freezer, I just go for canned beans.
- As for the cornbread, I used this vegan cornbread recipe.
- Use up leftover ingredients: Vegetable broth, pecans, spices
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
434kcal
(22%)
Carbohydrates
55g
(18%)
Protein
18.8g
(38%)
Fat
18.6g
(29%)
Saturated Fat
3.2g
(16%)
Sodium
1089mg
(45%)
Fiber
15.1g
(60%)
Sugar
11.1g
(22%)
Nutrition Facts
Serving: 4large servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 434kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 18.8g | 38% |
| Fat | 18.6g | 29% |
| Saturated Fat | 3.2g | 16% |
| Sodium | 1089mg | 45% |
| Fiber | 15.1g | 60% |
| Sugar | 11.1g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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