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There is nothing better on a cold day than some warm chili. And boy, has it been cold lately! Dreary and rainy and cold. It was time to make a yummy 3 bean vegan chili!
I decided to see if I could come up with a simple vegan chili recipe from the ingredients that I had on hand. It turned out really good and didn’t take long!
To be considered WFPB, you have to look at the recipes’ oil, salt, and sugar content. So make sure you use low-sodium or no-salt-added beans & vegetable broth and not sautéing in oil. Using a few tablespoons of water or vegetable broth to saute instead of oil is very simple. Don’t add sugar or salt while cooking.
Frozen chopped vegetables save time
I also like to use frozen chopped vegetables to save time chopping, but you can definitely use fresh onion & peppers and chop them yourself if that’s what you have on hand.
I didn’t have any mushrooms this time, but if I did, I would have added them. Great way to make it even more immunity-protecting and delicious!
I prefer to also add chopped greens like kale & spinach to my soups & chilis, but I left it out this time. My oldest son is very picky and sometimes won’t eat it when he can see the greens… I wasn’t in the mood for the battle this time…
Set your slow cooker or crockpot before work and have dinner waiting for you!
You can also put this in a slow cooker on low before work and have dinner waiting for you when you get home. There is no need to saute the garlic and onions if you do the slow cooker version – just throw all the ingredients together in the cooker and set it on low for 6-8 hours. Smells great when you get home!
You really can use whatever beans you have on hand – black beans, chili beans, red beans, garbanzo beans (I really like chickpea texture), northern beans, cannellini beans…
You can also add crumbled tofu if you like. If you freeze tofu and then let it thaw for a few hours on the counter, it has more of a meaty texture. Just crumble and throw in the chili with all the other ingredients.
This chili has a little more soupy consistency, but you can easily reduce the amount of vegetable broth you use if you prefer a thicker chili.
What goes great with Chili? Cornbread!
Check out the BEST Vegan Southern Cornbread recipe!
What do you think? Are there ingredients or spices you really like in your chili? Let me know in the comments below!
Other great recipes –
- Easy No-Oil Buffalo Cauliflower
- Healthy Vegan Carrot Cake
- Peanut Butter Cookies
Print Recipe
3 Bean Vegan Chili Recipe
An easy warm chili for a cold day! Can also be made in a slow cooker – prepare before work and come home to dinner ready and a house smelling great.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Dinner, Soup
Cuisine: American, Gluten Free, Mexican, Vegan, WFPB
Keyword: Chili, easy, Gluten Free, soup, Vegan, wfpb, whole food plant based
Servings: 8
Calories: 194kcal
Author: Kim Murphy
Ingredients
- 1 cup frozen chopped onion
- 2 teaspoons minced garlic
- 1 3/4 cups black beans, drained low sodium or no-salt added
- 1 3/4 cups red kidney beans, low sodium or no-salt added drained
- 1 3/4 cups northern beans, low sodium or no-salt added drained
- 1 cup frozen corn
- 1 cup frozen chopped bell peppers (or fresh chopped)
- 1 3/4 cups crushed tomatoes low sodium or no-salt added
- 1 3/4 cups diced tomatoes with chilis (like Rotel) low sodium or no-salt added
- 1 cup vegetable broth low sodium
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- juice of 1 lemon
- dash black pepper
Instructions
In a large pot, saute chopped onion and minced garlic over medium heat in a 1-2 tablespoons of water, adding more as necessary, until translucent. (about 3-5 minutes)
Add the rest of the ingredients. Bring to a boil and then cover and reduce heat to low. Simmer for 45 minutes.
You can also added chopped mushrooms or chopped greens like kale or spinach to make it even healthier!
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 38g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 820mg | Fiber: 11g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 5mg
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Joanneon February 22, 2021 at 11:34 am
Love it. Just the right amount of spices for me as I cannot handle spicy hot. Easy to throw together.
Reply
Kellyon October 9, 2023 at 11:33 am
Just curious – where does the saturated fat come from in this recipe? It’s only 1g, but I’m really curious which ingredient contains the fat.
Reply
Andrea Djafrion October 13, 2023 at 5:55 pm
Black beans, red kidney beans, and northern beans: These beans contain a small amount of fat, including saturated fat, but it’s very small. The majority of the macronutrients in beans are carbohydrates and protein.
Vegetable broth: Depending on how it’s made, vegetable broth can contain trace amounts of saturated fats, but typically it is also very low in saturated fats.
Reply
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