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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
 

  • 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.
  • Add in the garlic, cumin, oregano, chili powder, and paprika. Stir for about a minute.
  • 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.
  • 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.
  • 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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