Baby it’s cold outside in my neck of the woods!
How’s the weather in your town?
When it’s chilly outside and there’s snow on the ground, one of the first things I want to do when
I come home is get warm!
And what better way to warm our insides than with a hot, spicy bowl of vegan chili.
This hearty, fiber and protein-rich chili combines black beans, kidney beans, garbanzo beans, mushrooms,
tomatoes, corn, onions, carrots, celery, red and green bell peppers , parsley, cilantro and spices.
If you are brave, add a little fresh, chopped, hot pepper.
I usually cook my soups and stews with dried beans and fresh ingredients.
I often pre-cook and refrigerate a few beans and grains to streamline daily meal preparation.
If you have cooked beans in your refrigerator you can use them, but if you are in a hurry and
don’t have previously-cooked beans, then you can use canned, organic beans.
Just make sure to check the labels for “organic beans in BPA-free cans”.
Now let’s heat things up a bit with this quick and easy recipe that will make enough chili to last
you a few days or feed a family!
Hearty, Spicy, 3- Bean Vegan Chili
Ingredients:
1 tablespoon organic cold-pressed olive oil or coconut oil
2 cups chopped onions
6 cloves garlic, minced
2 cups chopped carrots
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
A little chopped, hot red pepper, to suit your taste
1 teaspoon chili powder
1 teaspoon dried red pepper flakes
3 cups chopped fresh organic mushrooms
8 fresh, organic tomatoes – chopped
2 cups fresh corn kernels or frozen, organic, whole kernel corn
1 (15 1/2-ounce) BPA-free can organic garbanzo beans, rinsed and drained
1 (15 1/2-ounce) BPA-free can organic red kidney beans, rinsed and drained
1 (15 1/2-ounce) BPA-free can organic black beans, rinsed and drained
1 (16-ounce) container organic vegetable broth
1 32 ounce bottle of organic spicy tomato-vegetable juice
1/4 cup fresh chopped parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon ground cumin
1/4 cup fresh chopped cilantro
Directions:
Heat olive oil or coconut oil in a large pot over medium heat.
Add onions, carrots, and garlic.
Saute them until tender.
Add green pepper, red peppers, celery, chili powder and dried pepper flakes
and stir.
Saute the vegetables until they are tender, about 6 minutes.
Next, stir in mushrooms and cook for about 4 minutes.
Then, stir in tomatoes, garbanzo beans, black beans, kidney beans and corn.
Season this mixture with parsley, cumin, oregano, cilantro and basil.
Add vegetable broth and spicy tomato-vegetable juice.
Bring the ingredients to a boil.
Reduce heat to medium for 5 minutes.
Cover the pot and simmer for 15-20 minutes, stirring occasionally.
Allow the mixture to thicken and cook down a bit.
Taste and adjust seasoning as needed.
Turn off when done and allow the chili to sit for about an hour.
When you are ready to eat, serve it up in bowls.
I like to garnish my chili with chopped avocado or chopped scallions.
Sometimes I make a simple cashew cream and add a dollop on top.
For an even heartier meal, I add serve chili over brown rice or quinoa and
serve it with a garden salad.
Eat up and enjoy the warm, spicy goodness!
Have you ever made or eaten vegan chili?
What makes your favorite vegan chili taste great?
Share your thoughts and comments with us.
“Shared on Pin Worthy Wednesday”
“Shared at the Virtual Vegan Potluck”
I have to admit I’m lazy and often use canned beans but as I eat alone a lot, I don’t always use the full can. A great thing to do is then to freeze the part opened can and I would think beans cooked at home would freeze well too.
That’s a great suggestion. I also cook plant-based meals for one since my husband is not vegan, so I often store extra food and reuse it in different recipes. Thanks for sharing your thoughts with me. I appreciate it.
This looks delicious Deborah – it’s summer here but I could totally use a bowl of your chili, I love Mexican foods! I usually cook my own beans and freeze what I don’t plan to use straight away, it works out a lot cheaper than buying canned beans, and it’s convenient to add some frozen beans while the meal is cooking 🙂
Deborah, this looks amazing! I love cold weather recipes 🙂 Pinning!
Hi there,
I have lived through many long, cold winters with the help of hot soups and stews! Thanks for pinning. I appreciate it.
“How’s the weather in your town?”
I think if I told you, it would make you sad… so I will keep it to myself and sympathize with your cold weather.
I LOVE chili! And this sounds so good. So warming & comforting and packed full of awesomeness =) I have never tried adding chickpeas to my chili – great idea.
Hi Deborah,
Yes it is cold here too and right now it is snowing and in the last hour has changed to sleet. So ready for Spring! Love your recipe – all a those wonderful protein filled beans and herbs sound perfect for a day like today. I not much of a chili lover but this definitely sound like a wonderful plant based meal. Thanks for sharing on Real Food Fridays. PInned & Twitted! Stay warm!
This looks delicious! Thanks for sharing at Pin-Worthy Wednesday!
Deborah, this my kind of chilly, I love it, thanks for sharing with Hearth and soul blog hop, pinning, tweeting, and sharing in google plus.
Hi Swathi,
I’m glad you like this kind of chili! I really appreciate your sharing this vegan chili post on social media!