How To make Three Bean Vegetable Chili
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 medium bell peppers
seeded and chopped
(red :
orange and yellow) 2 medium bulbs fennel
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes -- peeled and chopped
OR 16-oz. can diced tomatoes 1 1/2 cups cut green beans
1 3/4 cups cooked or canned kidney beans (rinsed if canned)
1 3/4 cups cooked or canned black beans :
(rinsed if canned)
1 3/4 cups cooked or canned white beans (rinsed if canned)
Water or tomato juice as needed 1/2 cup chopped fresh cilantro or parsley
Salt and freshly ground black pepper :
to taste Shredded cheddar cheese or plain low-fat :
(optional) yogurt for garnish
Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to m ake for a simple family dinner but impressive enough to serve to guests. And t he best part is, one serving contains 11 grams of fiber, nearly half the recomm ended daily intake of 25 grams per day.
IN LARGE HEAVY POT, heat oil over medium heat. Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly.
Add peppers, fennel, oregano and chili powder and cook, stirring often, until v egetables begin to soften, about 5 minutes. Add tomatoes and all beans and bri ng to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 min utes. Add water or tomato juice as needed if too much liquid evaporates. Stir in cilantro or parsley and season with salt and pepper.
Serve in shallow bowl, garnished with shredded cheese or yogurt if desired.
PER SERVING: 286 calories; 14g protein; 3g total fat (1g sat fat); 50g carb.; 0 chol.; 380mg SOD.; 11g fiber. VEGAN/LACTO
Busted by Christopher E. Eaves <cea260@airmail.net> by Kathleen <schuller@ix.ne tcom.com> on Apr 20, 1998.
How To make Three Bean Vegetable Chili's Videos
3 Bean Chili Recipe
Veggie chili should definitely be one of your go-to cold-weather recipes.
It’s an incredible way to get in a ton of vegetables in one meal and is filled with plant-based protein, thanks to all of those beans!
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Joel Fuhrman's 3 Bean Vegetable Chili
BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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Slow Cooker 3 Bean Chili | This Savory Vegan
This Slow Cooker 3 Bean Chili is the perfect healthy vegan dinner. With a smoky flavor, plenty of veggies and TONS of protein, it's a complete meal!
#vegan #veganslowcookerrecipes #veganchili
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music by Dyalla Swain
Vegetarian Chili
This super simple, healthy, feel-good Vegetarian Chili is fantastic any time of year that you make it. Made with kitchen and pantry staples, this recipe is the perfect hearty one-pot meal.
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It’s so flavorful that you won’t even believe that there isn’t any meat in this chili!
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How To Make Vegan Chili | Vegan Three Bean Chili - Instantpot - Gluten Free
We teach you how to make vegan chili . Our Gluten Free Vegan Three Bean Chili is flavorful, robust, hearty and cooks in a slow cooker while you are working all day. It's Plant Based Perfection baby! Did we mention that its Gluten Free???
What I am using in this video:
InstantPot 6 Quart Cooker
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My Favorite Vegan books and movies:
What the Health
How Not to Die
The How Not to Die Cookbook
The China Study
Eat to Live
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Three Bean Chili Recipe
(This is for mild chili. If you like it spicy, use more of the spices or leave the seeds in for the jalapenos)
1 1/2 cup vegetable broth
1 cup of onion diced
1/4 cub jalapeno pepper seeded and diced
2 tsp chili powder
2 tsp ground cumin
2 tsp vegan Worcestershire sauce
2 garlic cloves, minced
two 15oz cans of black beans, drained and rinsed
two 15oz cans of diced tomatoes with the liquid from the can
one 15oz can of kidney beans, rinsed and drained
one 15oz can of pinto beans, rinsed and drained
one 7oz can of hatch chilies (Optional)
Add everything to a slow cooker/Crockpot and cook on low heat for 8 hours. Top with vegan cheese, cilantro and vegan sour cream if you want, otherwise eat it plain for whole food plant based goodness.
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Joey is a vegetarian of 12 years that has made the conversion to Vegan in June of 2018
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