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?
- Now, about those secret spices!
- The Best 3 Bean Vegan Chili and Jalapeño Pumpkin Cornbread
- 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?
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”.
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. Will wow the taste buds of meat eaters and vegans alike w this zesty blend of ingredients and spices,
- 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
- 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
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.
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