VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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The Best Vegan 3 Bean Chili: Oil-Free
INGREDIENTS
⅓ cup water (for cooking)
1 diced red pepper
2 diced carrots
2 diced celery stalks
1 diced onion
1 jalapeno chopped (optional)
2 minced garlic cloves
1 bay leaf
1.5 tbsp paprika
1 tsp smoked paprika
3 tsp cumin
2 tsp oregano
1 tsp garlic granules
2.5 cups diced tomatoes
3 cups cooked beans (I used black, pinto, and kidney)
1 tsp salt or to your taste
2 tbsp date paste
2 tbsp fresh cilantro
Half of a lime (optional)
INSTRUCTIONS
Add water to the pot and heat on medium-high. Add chopped onion and garlic. Let cook for 3 minutes or until onions are soft.
Add diced veggies, bay leaf, paprika, cumin, oregano, and garlic. Mix and allow to cook on medium-low heat for 5 minutes or until veggies are tender, but firm.
Add diced tomatoes, beans, salt, and date paste. Cover and let simmer on low for 30 minutes.
Add lime and cilantro, mix, and serve with avocado, and a drizzle of HV cheese sauce, or HV sour cream.
*If you like your chili extra saucy, blend ¾ cup of the chili until smooth and add it back to the pan before adding lime and cilantro.
**As this is oil-free cooking, you may add small amounts of water or vegetable broth as necessary during the cooking of the veggies if they are sticking.
*** Any variety of beans will do for this recipe
Three Bean Vegetarian Chili
Great tasting chili that is also easy to make. It can be either vegan, vegetarian or contain meat. Feel free to comment / subscribe.
Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
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How To Make Vegan Three Bean Chili | TheVegetarianBaker
Check out the printable recipe here:
In honor of my friend Megan's (aka Healthy Grocery Girl) one year blog-aniversary, I wanted to share with you one of my favorite receipts of hers. Of course I made it my own. This Vegan Three Bean Chili is so delicious and hearty, but also has quite a kick of spice. If you don't like spice, feel free to take out the jalepeno and it is just as good. I am a huge fan of crockpot recipes. This one is worth a try. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
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Ingredients:
Chickpeas | 15 oz or 1 Can
Black Beans | 15 oz or 1 Can
Kidney Beans | 15 oz or 1 Can
Bell Peppers | 3, chopped
Tomatoes | 2, chopped
Jalapeno | 1, chopped
Garlic | 1 Clove, minced
Fire Roasted Corn | 2 ears
Pinch of Salt | To Taste
Vegetable Broth | 6-8 cups
Avocado | For Garnish
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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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