Easy 3-Bean Chili Recipe {Vegan} | Haute & Healthy Living (2024)

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Why We Love This Plant Based Chili

• Because this recipe is primarily made up of beans and vegetables, that means it’spacked full of fibre, which not only makes you feel full for longer, but it can also help to improve your digestive health, stabilize blood sugar levels and has positive benefits on overall heart health, such as lowering cholesterol.

• Beans are also agreat source of plant-based protein, weighing in at about 15 grams of protein per one cup serving.

• Most types of beans aregood sources of many vitamins and mineralssuch as potassium, a mineral that promotes healthy blood pressure levels. Additionally, they’re an excellent source of copper, phosphorus, manganese, magnesium, as well asiron. They also contain Bvitamins such as thiamin, folic acid, riboflavin and vitamin B6.

• Easy to prepare. It’s one of those meals that you can whip up on a weeknight when you have no clue what to make in half an hour or less.

• Freezer-friendly.Make up a big batch of this chili and freeze the rest for a ready-made meal the following week (or for future weeks)!

So many reasons to LOVE this nutrient-packed meatless chili!

• Vegetables: We typically use onion and bell peppers to add some additional flavour, fibre and nutrients to the chili. You can also add other vegetables such as carrots or celery.

• Garlic: Use fresh garlic for the best flavour.

• Spices: Cumin, chili powder, and red pepper flakes are the spices used to flavour up the chili. Add less red pepper flakes or leave them out all together if you prefer a milder chili.

• Beans: We generally use no salt added canned kidney beans, black beans and chickpeas. You can sub in your favourite types of beans. Pinto beans or white beans would also work well.

• Tomato paste: Adds more of a rice tomato flavour to the base of the chili.

• Diced tomatoes: Use canned no salt added or low sodium canned diced tomatoes.

• Tomato sauce: I typically use whatever tomato-based sauce I have on hand. Jarred marinara sauce or canned tomato sauce both work well.

• Broth: Use no salt added or reduced sodium vegetable broth. You can also use chicken broth if you don’t require the chili to be plant based.

• Corn: You can use frozen corn, canned or corn kernels fresh off the cob. I typically use frozen corn for this recipe since it’s so easy to just dump into the pot.

• Maple syrup: Adds a hint of sweetness to the chili. Use 100% pure maple syrup. You can also use honey if you don’t require the chili to be vegan.

Tips for the Best Vegetarian Chili

Storage & Reheating Guidelines

To store: This chili can be stored in the fridge covered in the pot or in an air-tight container for up to five days. Beyond that I would recommend storing it in the freezer for up to 3 months.

How to Defrost and Reheat

Recipe variations

• Spice level:We find the spice level of this recipe to be just right, but you can always increase or decrease the spice level according to your personal taste preferences. For additional heat, add a more chili flakes, cayenne pepper or a bit of hot sauce.

• Add meat: If you prefer your chili to have meat, you can always add in some ground beef, chicken or turkey to further increase the protein.

• Switch up the spices: Add whatever spices you’d like to spruce up your chili. You can always add in some store-bought or homemade taco seasoning to make it super easy.