Three Bean Vegetable Chili
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.
- 6 celery stalks sliced
- 4 large carrots diced
- 2 large onions diced
- 1 red or yellow bell pepper diced
- 1 bunch of kale chopped into small pieces
- 1 bunch of spring onions sliced
- 4 large garlic cloves minced or crushed
- 2 28oz cans diced tomatoes
- 1 15oz can kidney beans
- 1 15oz can black beans
- 1 15oz can pinto beans
- 1/4 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
- 1/2 tsp Himalayan salt
- 15 dash hot sauce
- Heat 1-2 tbsp of water on medium heat in a soup pot, and sauté the carrot, onion, and celery for 5 minutes.
- 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.
- Add in the kale, garlic, and lemon juice. Continue to cook just until the kale has wilted, about 2 to 3 minutes. Add any additional seasonings to taste, such as extra hot sauce.
- Serve, and garnish with spring onions, nutritional yeast, avocado, unsweetened plant-based yogurt, etc.
- 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.
- 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.