This Three Bean Vegetarian Chili can be made in a pressure cooker or on the stovetop. Its unique flavor is complemented by a hint of maple syrup, which adds a nice touch of sweetness to the dish. Using 100% pure maple syrup is recommended, but if you’re not into maple syrup, use honey instead. This vegan recipe can also be frozen for up to 3 months. Moreover, it can be made with any type of beans and vegetables.
Warning! Danger! Waistlines, beware!
The Holidays are quickly approaching which means the time spent exercising seems to be less and less… and the time spent cooking and eating seems to be more and more. That’s okay though, that’s what New Years resolutions are for… right?
I have a solution though.
Meals high in fiber and protein keep you feeling full longer. So before you go to a holiday cocktail party (or anywhere that there could be high-calorie snacks), eat a dinner like this vegetarian chili. The beans in the chili provide plenty of fiber and some protein as well. Eat this and you will not be hungry for hours! It’s okay to have a few bites at a party, but eating a full meal before I go anywhere helps keep me from mindlessly snacking. And that keeps my waistline safe. For now.
Three Bean Vegetarian Chili
- 1/2 cup Onion diced
- 1/4 cup Green Bell Pepper diced
- 1/2 of an Jalapeno minced
- 2 Garlic Cloves minced
- 1 TBS Oil any kind
- 1 can Tomato Paste
- 1 can Kidney Beans drained and rinsed
- 1 can Pinto Beans drained and rinsed
- 1 can Black Beans drained and rinsed
- 3/4 cup Corn frozen, canned or fresh
- 1 1/2 cups Vegetable Stock or water
- 1 TBS Salt
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1/2 tsp Cayenne
- Add the tablespoon of oil and the first four ingredients. Saute the vegetables until tender and aromatic, about 5 minutes.
- Leaving the flame on high, add the tomato paste. Using a spatula, move the tomato paste around vigorously to avoid sticking. Cook the tomato paste around 2 minutes and remove from the heat. (This is caramelizing the tomato paste, you want that, oh yes you do!)
- Add the three kinds of beans, the stock, and seasonings. Return to the stove top using medium heat and let simmer for at least an hour until it is the consistency you prefer. (I prefer for most of the liquid to be reduced, but if you want a ’soup’ier chili then let simmer only 45 minutes.)
- I like to let my chili sit in the pot and cool down for an hour or two. The longer it sits together the better the flavors will taste together. You can easily reheat the chili on the stove top or microwave.
Topping IdeasSour Cream, Fresh Onions, Cilantro, Limes, Avocado, Salsa, Red Pepper Flakes I love this chili. It’s perfect for this chilly season and leaves me feel very full and satisfied, yet I know I didn’t eat unhealthy. I love to bring this chili to work also. All I need is some chili in a container to microwave, and a small container filled with sour cream, cheese, cilantro and onions to top it with. Simple! (And it will make your coworkers jealous… trust me!)
Tips and Tricks
To make this easy recipe, you can simply add ingredients to your pantry, including canned tomatoes and tomato paste. You can also add a little extra stock, if you want. Stir the ingredients well and bring them to a boil. Then, reduce the heat and simmer uncovered for 30 to 40 minutes. To serve the chili, serve it with chips and enjoy. To make this dish, you will need a heavy pot and a large pot.
To make this chili, you will need to heat a skillet over medium-high heat and add the onion and garlic. After that, add the diced tomatoes and tomato sauce. After 10 minutes, add the great northern beans and cook for another 5 minutes. If you want to make the three bean vegetarian chili with extra vegetables, you can also add kidney beans and pinto beans. Once the three kinds of beans have boiled, you can add more water or tomato sauce to taste.
This delicious chili is loaded with vegetables and will satisfy your craving for comfort food. It’s great for a cold night when all you want is a mug of chili and some tortilla chips. With this recipe, you’ll be making a potluck dish for the family or meal prep for the week. When you make this recipe, you can always customize it to your preferences. You can even add cashew sour cream, cheese, or a sliced red onion.
Depending on your taste, the three bean vegetarian chili is a delicious vegetarian dish that’s packed with healthy vegetables. Its thick consistency makes it ideal for cold weather and comfort. If you’re serving this dish to a large group, you can serve it with tortilla chips, tortillas, or a salad. You can also serve it over rice or a baked potato. If you’d like, you can serve it with tortilla chips.
This hearty vegetarian chili is a great winter meal. It is full of vegetables and spices, and it’s perfect for a cold night! It’s also a great way to satisfy your vegetarian friends! Try it out today! This tasty and healthy recipe can be served with tortilla chips or as a main dish. It can also be served as a side dish with a side of vegetables or a side salad.
This delicious vegetarian chili is loaded with vegetables and is a hearty, meat-free meal. You can serve it with corn chips, rice, or a baked potato. The chili freezes well and is best enjoyed the next day. One serving is enough for a whole family, and it will last for a week. You can use it as a meal for a party or to serve to your family as a quick lunch.
The three bean vegetarian chili is a hearty, meatless meal that is vegetarian. It is made with three types of beans, tomato paste, and chickpeas. Its delicious flavor is perfect for any meal, and it can easily be made into a vegan or a vegetarian version. Aside from being a great vegetarian meal, it is also a great choice for a winter comfort food. It’s a great choice for family dinners, parties, or family meals.