Vegan Chili {3 bean}
My husband is a finger-quote “adult”. And he still picks beans out of chili.
This led to years of me simply avoiding chili. Then a pretty intense question and answer period led me to the conclusion that he only really disliked kidney beans and might actually eat the rest.
I whipped up this chili one Meatless Monday. And it was a hit for everyone in the house!
Even Kevin!
This recipe is dedicated to kidney beans and meatless Monday.
WHAT YOU NEED TO KNOW ABOUT THIS VEGAN CHILI
DRIED beans that have been soaked and cooked give more control over the texture of the beans. I like my chili beans a little on the al dente side and find canned beans can get quite soft.
THE aromatics in this chili recipe are the cornerstone of the flavour! Make sure to saute them long enough for the flavours to complexify. (Is that even a word? It is now!)
DUTCH ovens are a staple in my kitchen. I highly recommend having at least one. We’ve got 3; small cast iron , a medium ceramic, and a large cast iron. I love being able to cook on the stove, cover my pot and pop it in the oven.
SECRET ingredients, you say? Yes, I do say! Secret ingredients in this recipe are the 3 Cs. Chocolate, Cumin, Cinnamon. Trust me on all of it.
CHILI TOPPING IDEAS
As written, this recipe is gluten free and vegan, please be mindful of the topping ideas if you have dietary concerns!
- loaded guacamole
- pico de gallo
- cilantro
- sour cream
- shredded cheese
- tortilla chips
- corn
- chopped tomatoes, onions, avocado
- pickled jalapenos
Tell me in the comments what YOUR perfect bowl of chili looks like!
SERVE THIS CHILI WITH:
- brown or white rice
- salad or a slaw
- fries
- baked potatoes
- raw veggies
- cornbread
GOT LEFTOVERS?
Try these suggestions if you’ve got leftover chili!
- Chili burritos – stuff and wrap tortilla shells with chili and shredded cheese. Place burrito on a baking sheet lined with parchment paper, and bake at 350f for 20 minutes – flipping once at the 10 minute mark.
- Sloppy Joes – heat leftover chili in a covered pot (to avoid splatters), then slice buns in half, top with heaping amounts of chili.
- Shepard’s pie – The classic, but updated! Layer chili on the bottom of an oven safe baking dish, top with canned corn and creamed corn in a 1:1 ratio. Top with creamy mashed potatoes. Bake at 350f for 35-45 minutes.
- Nachos – forget ground beef – top your nachos with leftover chili!
- Stuffed bell peppers – remove stems and seeds from bell peppers, fill with leftover chili and top with shredded cheese. Cover with foil. Bake at 350f for 30 minutes, uncover and bake for another 10-15 minutes.
If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!
📖 Printable Recipe
Incredible Vegan Chili
Ingredients
- 3 cups dried beans soaked overnight – I used 1 cup navy, 1 cup kidney, and 1 cup black beans.
- 2 bell peppers diced
- 1 large onion diced
- 4 celery stalks chopped
- 4 carrots chopped
- 5 cloves garlic minced
- 2 tablespoon olive oil
- 3 to 4 jalapenos diced
- 2 ½ teaspoon cumin
- 1 ½ tablespoon chili powder
- ½ teaspoon red pepper flakes
- 2 cans diced tomatoes
- cayenne pepper – to taste
- ½ tablespoon salt – more to taste
- ⅓ to ½ cup chopped dairy free chocolate
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350f.
- Rinse and drain soaked beans, set aside.3 cups dried beans
- Add peppers, onion, celery, carrots, and garlic to a large pot with olive oil and sautee over medium heat. Once the aromatics start to soften up and the onion begins to become translucent, add the jalapenos, cumin, chili powder, pepper flakes, cayenne, and salt and stir well to combine.2 bell peppers, 1 large onion, 4 celery stalks, 4 carrots, 5 cloves garlic, 2 tablespoon olive oil, 3 to 4 jalapenos, 2 ½ teaspoon cumin, 1 ½ tablespoon chili powder, ½ teaspoon red pepper flakes, cayenne pepper – to taste, ½ tablespoon salt – more to taste
- Transfer to large Dutch oven.
- Add both cans of tomatoes, and all beans to dutch oven and stir well to combine.2 cans diced tomatoes
- Bake, covered at 350f for 30-45 minutes, until the chili is hot and bubbling.
- Carefully mix in the chopped chocolate and cinnamon – until the chocolate has melted.â…“ to ½ cup chopped dairy free chocolate, 1 tablespoon ground cinnamon
