Three-Bean Vegan Chili Recipe
Some meals prove plants can be bold, filling, and slightly smug.
This Three-Bean Vegan Chili Recipe delivers deep spice, cozy comfort, and protein power without needing anyone’s approval.
It feels warming, confident, and quietly superior.
Three-Bean Vegan Chili Recipe
This Three-Bean Vegan Chili Recipe combines hearty beans, rich tomatoes, and bold spices for a satisfying, no-nonsense vegan classic.
Ingredients
Method
- Heat olive oil in a pot over medium heat.
- Add onion and sauté until soft and glossy.
- Stir in garlic and cook until aromatic.
- Add bell pepper and sauté for 2 minutes.
- Sprinkle chili powder, cumin, paprika, salt, and black pepper.
- Pour in tomato puree and vegetable broth, stirring well.
- Add kidney beans, black beans, and pinto beans.
- Simmer uncovered for 25 minutes, stirring occasionally.
- Adjust seasoning and add chili flakes if desired.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 360 kcal
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 20 g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Folate: 25%
- Magnesium: 22%
- Potassium: 26%
- Vitamin C: 35%
Additional Notes / Tips to Enhance the Flavor
- Add cocoa powder for depth without drama.
- Serve with rice or cornbread for full comfort.
- Let leftovers rest overnight, because confidence grows with time.
