The cold wind is blowing and there is a definite chill in the air and in the house. These are the types of days that my body just craves a warm bowl of something savory. Warm your belly from the inside out with a bowl of 3 Bean Vegan Chili.
The Best 3 Bean Vegan Chili and Jalapeño Cornbread
Raise your hand if you love an easy set it and forget it type of meal?
My 3 Bean Vegan Chili fits the bill. You can prepare it in a big stock pot or in a slow cooker. The longer you let it simmer, the better the flavors. I like to freeze mine into individual portions and to take out for lunch after a chilly morning run.
I chose to up the plant-based protein and fiber by using a combination of black beans, Garbanzo Beans and white beans. If one of those does not suit your fancy, no problem just double up on one of the others. Frozen corn and green bell peppers add some nice color and texture. For an even greater pop of protein, and to give a heartier texture, simply add some vegan “meat crumbles”.
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Now, about those secret spices!
In my humble opinion, what makes chili so good is the combination of spices. I have the essential coriander, cumin, garlic powder and chili powder. Then, I add a few unusual extras. What are my secret spices? A generous dash of both cinnamon and cocoa powder help to add more layers and depth of flavor to this 3 Bean Vegan Chili.
About that Jalapeño Pumpkin Cornbread I teased you with last week. It’s quite easy to whisk up and pairs perfectly with the hearty chili. Leftovers can be wrapped and frozen with the chili for future use or warmed and enjoyed for breakfast. Recipe here.
The Best 3 Bean Vegan Chili and Jalapeño Pumpkin Cornbread
The best 3 bean vegan chili. Will wow the taste buds of meat eaters and vegans alike w this zesty blend of ingredients and spices,
Ingredients
- 2 15 oz, cans of fire roasted tomatoes
- 1 15 oz can of black beans
- 1 15 oz can of Garbanzo Beans
- 1 15 oz can of white beans
- 32 oz low sodium vegetable broth
- 1 1/2 Cups of frozen or canned corn
- 1 onion diced
- 2 Green bell peppers diced
- 1-2 jalapeño peppers-diced
- 1 12 oz bag of frozen veggie crumbles
- seasonings:
- 2 tbl coriander
- 4 garlic cloves minced
- 1 Tbl oregano
- 2 Tbl Cumin
- 2-3 Tbl of chili powder
- 1 Tbl cinnamon
- 2 tsp of unsweetened cocoa powder
- optional toppings: cilantro, sour cream, avocado, cheddar
Instructions
Add all ingredients and spices to either a stock pot or crock pot (see notes below) stir and simmer. The longer it simmers, the more flavor. Top with suggested toppings if desired.
Notes
Can be made in a crock pot (cook on high for 4 hours or low for 6) or on the stove top in a stock pot (simmer for at least 30-45 min)
Can be frozen for later use
Who is ready to enjoy a big, warm both of the Best 3 Bean Vegan Chili this week? What’s on your menu this week?
Such a healthy meatless option! I would definitely add sour cream and cheddar as a topping, too! So yummy.
Cheese makes everything better 🙂
Yum! I love a good chili. And I’m so grateful to be able to have beans again after AIP.
That’s great! Giving up beans is tough. They are pretty much my protein everyday
I probably shouldn’t have read this before eating breakfast this morning, lol.
What a super yummy meal!
ha ha hope I inspired a meal for this week!
I completely agree you need a mix of spices in chili, not just chili powder. The more the merrier for spices!
Always yes!
This looks yummy! I love a good veggie chili. Pinned!
Thanks -I love a bowl after a cold run
I was just saying this weekend I haven’t made chili in so long! We were trying to figure out if it had been a year or two?! Yes crazy I know since it use to be a once every other week or so thing in the winter, at least once a month, and I would enjoy the leftovers with sweet potatoes, quinoa, or rice.
I don’t think I can put it off much longer this looks delicious and cozy.
Thanks! Chili on sweet potatoes is so good too now I want that
I’m not vegan, but I do enjoy vegan food! This picture has me drooling! I love avocado, cilantro and jalapenos. This dish looks amazing.
Thanks so much Amanda hope you give a try
I love a good chili like this! Such a wonderful, simple and healthy meal. Your version looks delish.
Thanks one of my favorites too
Chili is my favorite and this looks yum! I bet the cornbread is five star as well! Perfect for these cool days before the start of spring!
Thanks! I am a little biased but I would have to agree 🙂 Thanks for checking it out
This sounds and looks delicious. Always love a good veggie chilli. Not sure I’ve ever heard of ‘veggie crumbles’ though. Are they soy based? #MeatlessMonday
I love a good chili too! There are numerous brands of “meatless” crumbles in the freezer section. Some are soy based and some are pea protein. They are pretty good in things like chili
This is a grand slam! I like adding a few “sweet” seasoning to chili, too…never thought of cocoa!
It’s a game changer with the spice profile
I am making this today! Always makes life easier when I meal prep in the morning. Thanks for the recipe idea!
Fabulous I really hope you enjoyed it
Yum this sounds amazing!! I prefer vegetarian or vegan chili ever since cutting back on how much meat I eat. Love that you add some veggies in there too!
Thanks so much! I hope you all enjoy
That looks incredible and delicious!
I have never added white beans to my chili before, but I need to now!
The cornbread also looks so tasty! Perfect for a blustery day!
I hope you enjoy this combination I know I did thanks!
You have some delicious ingredients in this recipe! I’m loving the added avocado for topping in your chili. YUM!
Avocado is always necessary!
Deborah, I think you’ve outdone yourself with this recipe! That corn bread has my mouth watering!
oh you are very kind thanks Amy!
Wow that chill looks absolutely delicious. And that seasoning sounds fantastic. Cocao and cinnamon.. so sooo interesting! I must give this a try!
Thanks Natalie hope you enjoy
Oh wow! This recipe is sure to bring all the comfort! This is delicious and filling!
Thanks so much! Hope you give it a try