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Three-bean vegan chili

December 2, 2008

I wasn’t kidding when I said I was determined to recreate the vegetarian chili I tried on the cruise. Not only did I do so, I believe that mine was even better. I based it loosely on a Vegetarian Times recipe, but tried to match the ingredients and heartiness of the cruise chili. It was a smashing success.

2T olive oil
1 medium onion, diced
2 carrots, peeled and diced
1 small green bell pepper, diced
4+ cloves garlic, minced
1 jalapeno, minced (optional)
1 28-oz. can crushed tomatoes
1 can pinto (or kidney) beans, rinsed and drained
1 can chickpeas/garbanzo beans, rinsed and drained
1 can navy (white) beans, rinsed and drained
2T chili powder
2T ground cumin
1T brown sugar
2 tsp dried oregano
1-2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1 cup frozen corn

My favorite thing about this chili is the odd choice of beans. It sets it apart from other chilis, and really gives it a personality of its own.
Gawd I love beans.

Heat the oil in large pot over medium-high heat. Add the onion and sauté for 3 minutes. Add the carrot, bell pepper, and jalapeno and cook 2 minutes more. Add the garlic, and cook and stir for 1 minute or until fragrant.

Add 2 cups water and all remaining ingredients except corn, and season to taste with salt and pepper.

Reduce the heat to medium and simmer for 20 minutes, stirring occasionally. Stir in the corn and a scant 1/2 cup water and simmer for 10 more minutes.

There is no better word to describe this chili than “hearty.” It’s so healthy, filling, and flavorful that it is as pleasing to an omnivore as to a vegan. Each bite is packed full of savory veggies, creamy beans, sweet corn, and a rich amalgamation of warm spices. I’m not the comfort food junkie that a lot of people are, but I can envision this chili warding off many a chill this winter.

Yield: 6-8 servings. Per serving (6): 320 calories, 5.7g fat (.7g sat), 54.2g carbs, 13.8g fiber, 15g protein.
Per serving (8): 240 calories, 4.3g fat (.5g sat), 40.6g carbs, 10.4g fiber, 11.3g protein.

If you like this, you might also like…
White bean garlic soup

7 Comments leave one →
  1. December 11, 2008 2:17 pm

    Hi! I found your blog from Fat Free. That chili is really making my mouth water! I love beans too!!

  2. December 16, 2008 1:09 am

    How about trying a dash of cinnamon next time? It’s my (not so) secret chili ingredient 😉

  3. Anonymous permalink
    February 7, 2010 9:56 am

    I am going to be cooking this for our Super Bowl party and I’m very excited about it! Would you say 6-8 servings would be enough for 4 people and still have leftovers?


  4. August 24, 2012 2:06 am

    Made this for me and BF last night, and we loved it! However, I used chili powder that I’d bought from an ethninc shop, so it turned out EXTREMELY spicy!!! Ouch! But still good. Note: we are both omnivores. I wanna go vegan, he doesn’t.

    • August 24, 2012 1:02 pm

      So glad you loved it, Nora!
      You can always go vegan in stages – no need to do it all overnight 🙂 and leading by example is often the best way to “turn” a loved one vegan. I never once asked Matt to go vegan or even vegetarian, but after we’d been together about a year, he naturally became vegan all on his own!

      • August 30, 2012 6:03 am

        Hi Amber! Thank you so much for the reply! 😀 I just want to add, I kept the leftovers in the fridge, and I reheated some yesterday, 5 days later, still just as tasty and fresh! I added a dollop of vegan sour cream, cause it was a little too spicy for me, but now it was just beautiful!
        Oh, and by the way, we had the talk, and he actually said he supports me fully and he will eat whatever I cook, so we’re joining the 21-day Vegan Kickstart that starts in 5 days! YAY! 😀 I’ve been cooking a lot of vegan lately, and he really likes it 🙂

        • August 30, 2012 9:33 am

          Aw, that’s great! You nabbed a good BF 😉 Glad the chili stayed good so long, too! I’ve found vegan food does keep much better than anything with meat and dairy in it.

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