AuthorLeah St John, CHN
RatingDifficultyBeginner

This Three Bean Vegetable Chili is a tried and tested crowd-pleaser! Chock full of veggies and beans, it's a great dish to make for meal prep, or you could take it to a potluck for everyone to enjoy.

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Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 6 celery stalksdiced
 4 large carrotspeeled & diced
 2 large onionsdiced
 1 red or yellow bell pepperdiced
 1 bunch of kaletorn or chopped into small pieces
 1 bunch of spring onionsoptional, diced for garnish
 4 large garlic clovescrushed
 2 28oz cans diced tomatoes
 1 15oz can kidney beansdrained & rinsed
 1 15oz can black beansdrained & rinsed
 1 15oz can pinto beansdrained & rinsed
 ¼ cup tomato paste
 1 tbsp vegan Worcestershire sauce
 1 tbsp lemon juice
 1 tbsp molasses
 1 tbsp cacao powder
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp chili powder
 1 tsp smoked paprika
 1 tsp dried parsley
 ½ tsp Himalayan salt
 15 dashes hot saucewe like to use Franks Red Hot

1

Heat 1-2 tbsp of water on medium heat in a soup pot, and sauté the carrot, onion, and celery for 5 minutes.

2

Add in the pepper, diced tomatoes, beans, tomato paste, Worcestershire, molasses, cacao, onion powder, garlic powder, chili powder, smoked paprika, parsley, hot sauce, and salt. Bring to a boil and reduce to a simmer. Cook for 25 minutes.

3

Add in the kale, garlic, and lemon juice. Continue to cook just until the kale has wilted, about 2-3 minutes. Add any additional seasonings to taste, such as extra hot sauce.

4

Serve, and garnish with spring onions, nutritional yeast, avocado, unsweetened plant-based yogurt, etc.

Notes
5

If you want to cut down on the time it takes to chop the vegetables you can roughly chop them, add them to a food processor, and pulse until they are diced.

6

You can enjoy this chili by itself or with a gluten-free grain such as quinoa or millet, mashed potato, or corn nacho chips. Our Gluten-Free Jalapeño Cornbread Muffins also go great with this dish.

Category

Ingredients

 6 celery stalksdiced
 4 large carrotspeeled & diced
 2 large onionsdiced
 1 red or yellow bell pepperdiced
 1 bunch of kaletorn or chopped into small pieces
 1 bunch of spring onionsoptional, diced for garnish
 4 large garlic clovescrushed
 2 28oz cans diced tomatoes
 1 15oz can kidney beansdrained & rinsed
 1 15oz can black beansdrained & rinsed
 1 15oz can pinto beansdrained & rinsed
 ¼ cup tomato paste
 1 tbsp vegan Worcestershire sauce
 1 tbsp lemon juice
 1 tbsp molasses
 1 tbsp cacao powder
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp chili powder
 1 tsp smoked paprika
 1 tsp dried parsley
 ½ tsp Himalayan salt
 15 dashes hot saucewe like to use Franks Red Hot

Directions

1

Heat 1-2 tbsp of water on medium heat in a soup pot, and sauté the carrot, onion, and celery for 5 minutes.

2

Add in the pepper, diced tomatoes, beans, tomato paste, Worcestershire, molasses, cacao, onion powder, garlic powder, chili powder, smoked paprika, parsley, hot sauce, and salt. Bring to a boil and reduce to a simmer. Cook for 25 minutes.

3

Add in the kale, garlic, and lemon juice. Continue to cook just until the kale has wilted, about 2-3 minutes. Add any additional seasonings to taste, such as extra hot sauce.

4

Serve, and garnish with spring onions, nutritional yeast, avocado, unsweetened plant-based yogurt, etc.

Notes
5

If you want to cut down on the time it takes to chop the vegetables you can roughly chop them, add them to a food processor, and pulse until they are diced.

6

You can enjoy this chili by itself or with a gluten-free grain such as quinoa or millet, mashed potato, or corn nacho chips. Our Gluten-Free Jalapeño Cornbread Muffins also go great with this dish.

Three Bean Vegetable Chili