Black, pinto, and kidney beans come together for a WOW moment! It's cold and rainy outside, and you know what that means... It's time for chili! Today I am showing you my family-favorite 3 Bean Chili recipe. It's vegan and super easy to make. This chili is inspired by Kate's awesome recipe from Cookie and Kate. After many many months of making it, it has evolved to this goodness and I must share with you!
You will likely catch me binge watching TV with a bowl of this soup 😂. It's also great for those busy days when you need to meal plan. If you have kids, this is where you sneak in all those veggies, without them even realizing.
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Recipe Tips
To be honest you can't mess this recipe up, really. For veggies I like to use bell pepper (any is fine), celery, onion, and carrots. If you have home canned tomatoes, this is the time to use them. Otherwise, store bought is fine.
- If you want a little spiciness, add 1-2 teaspoons of hot sauce for a kick
- Once the chili starts to come together, I like to mashed some of it up with a potato masher to give it a thicker consistency
- Use vegetable broth if you have some instead of water
- Tip: freeze some of the chili to have some quick meals for those busy days
3 Bean Chili Soup
Ingredients
- 2-3 Tbsp olive oil
- 1 medium onion, chopped
- 1 large bell pepper
- 2-3 medium carrots, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, minced
- 2-3 tsp chili powder or chili flakes
- 2 tsp ground cumin
- 1-2 tsp hot sauce
- 2 tsp ground paprika
- 1 tsp dried oregano
- 2 can (15 oz each) diced tomatoes
- 2 can (15 oz each) black beans, well drained
- 1 can (15 oz) pinto beans, well drained
- 1 can (15 oz) red beans, well drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 Tbsp fresh cilantro, chopped optional
- 2 tsp lemon juice optional
Instructions
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Warm the olive oil on medium heat, in a large pot. Add the chopped onion, carrot, celery, bell pepper, and salt. Cook for 8-10 minutes, stirring occasionally. The vegetables will be tender and the onion will be translucent.
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Add in the garlic, cumin, oregano, chili powder, and paprika. Stir for about a minute.
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Add the diced tomatoes (inducing their juices), drained beans, broth (or water), and bay leaf. Stir for a minute and let it simmer. Cook for about 30 minutes, stirring occasionally. Reduce heat if needed to maintain a soft simmer.
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Remove the chili from heat and remove bay leaf. For creamier chili, use a potato masher to mash up some of the chili. This will give you a thicker consistency.
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Add chopped cilantro and lemon juice if desired and salt to taste. Serve and garnish with cilantro or vegan sour cream. You can store in the fridge for about 5 days or in the freezer for longer.
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