Vegan

Three-bean Vegan Chili

This chili is one of my most favorite comfort foods, and it is not difficult to make. It takes one pot and approximately 30 minutes, and it can be made ahead of time. So, make this big batch and store it in the fridge or freezer for later—a fantastic meal-prep lunch or dinner. My husband loves it, too which is a big win considering he’s not vegan but he’s definitely rolling with it more and more since I am the primary cook shall we say in the house. 

You can use any beans you want, but I like a mix of black beans, pinto beans, and red kidney beans, which give it a hearty and dynamic flavor. Same regarding the peppers, use your favorites, but I think it turns out the best when you use a combination of a bell, jalapeño, and poblano.

I do use a bit of red wine in the chili, which, if you don’t have it on hand, it is optional. You can substitute that for more vegetable broth, but I can’t recommend using wine in your chili highly enough. It gives it a richness that you can’t achieve otherwise. The thing is, I loved a good, meaty, chili, and what I sought out to do was find a way to incorporate that richness in flavor without the meat, obviously. This recipe achieves that through the mixed use of beans and peppers, the red wine, and a bit of tomato paste.

 

Ingredients:

1 medium yellow onion, diced

2-3 cloves of garlic, minced

1-2 jalapeños depending on how spicy you like your chili. (I use two with the seeds)

1 bell pepper diced (I use yellow to give the chili a bit more color, but any color will do)

1 poblano pepper, diced

1 tablespoon of dried parsley

1 teaspoon of cumin powder

½ teaspoon of paprika

¼ teaspoon of chili powder

1 15 oz can of black beans

1 15 oz can of pinto beans

1 15 oz can of red kidney beans (make sure you drain and rinse all the beans)

1 28 oz can of diced tomatoes

½ cup of red wine

1-1    ½ cups of vegetable broth (I usually use only 1, but depending on the consistency you might need a little more)

1 tablespoon of tomato paste

2 tablespoons of flour and 2 tablespoons of water (to make a roux)

Salt, pepper, olive oil

Suggestion-cilantro, avocado, and lime for serving

Directions:

Over medium heat sauté the onion and garlic in olive oil for about 5 minutes until fragrant. Add all the diced-up peppers and cook for another 5-7 minutes until soft. Add the spices and cook for an additional minute. Add all the rinsed and drained beans along with the diced tomatoes and wine. Cook for about 5-7 minutes until the alcohol has cooked off from the wine. Add the vegetable broth and tomato paste and simmer for about 20 minutes. Make sure to give it a good stir a couple of times so that the tomato paste dissolves into the chili.

When the chili has simmered, make your roux by whisking the flour and water together. When you add the roux, it makes the chili nice and thick like a stew. Add some salt and pepper to taste. I usually do about 1 teaspoon of salt and ½ of pepper, and you’re ready to go.

You can top this any way you like, but my favorite way is to dice up some avocado, chop up some cilantro and add it while squeezing a bit of fresh lime juice over the top.

Enjoy!

About Christine

Christine Mulvania is a freelance writer based in Houston, TX. After living in six states and two countries, Christine launched her writing career with a passion for connecting audiences and sharing experiences. Fluent in three languages she helps people tell their stories through her expertise in digital media. Christine is a marathon runner, addicted to hot yoga and obsessed with RV travel. Mom to a little boy and two dogs, she loves exploring the city of Houston and getting out into the country in her Airstream on weekends.

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