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Three-Bean Vegan Chili
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Three-Bean Vegan Chili

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.

Prep Time
10 mins
Cook Time
25 mins
Servings: 4 large servings
Calories: 434 kcal
Course: Soup

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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: 4 large servings

Amount Per Serving

Calories 434

% 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.