Vegan Chili – Three Bean Chipotle

Three Bean Chili 2

This vegan chili is made with kidney, white and black beans. We will also add chipotle peppers and chili powder. It is very easy to make and very clean. It is a great meal for everyone – vegan or not.

Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat.

You can also adjust the amount of chili powder in this recipe. The more you use the spicier it will be so you decide.

This vegan chili can be on the table in 30 minutes without a problem.

This is what you need to make this healthy, smoky and delicious vegan chili:

Serves six
3 TBS olive oil
1 small white onion – finely chopped
2 garlic cloves – finely chopped
½ a cup of finely diced bell pepper – about 1/4th of a large one
2 Chipotle chilies in adobo – finely chopped
2 TBS chili powder
1 TBS cumin
½ TBS paprika
1 ¼ cup water
1 cup diced butternut squash – I used frozen
1 – 15 oz. can kidney beans
1 – 15 oz. can black beans
1 – 15 oz. can white beans
1 – 14 oz. can crushed tomatoes
1 tsp. salt
2 tsp. black pepper

Heat 2 TBS of oil in a pot. Add the onion and cook for about 7 to 8 minutes until onion is translucent and softened. Add the bell pepper, garlic and chipotles. Mix and cook for a couple of minutes until you can smell the garlic.

Make a well in the middle of your pan and add the remaining oil. Add the chili powder, cumin and paprika and mix with the oil. Cook the spices for about 2 minutes, constantly moving them. Mix in with the onion and add 1/4th cup of water and deglaze the pot by scraping the brown bits at the bottom of the pot. Add the squash.

Drain and rinse the beans and add them to the pot. Add the crushed tomatoes and the remaining water. Mix well. Add the salt and pepper – taste it and see if you need to adjust the salt. Mix well and bring to a boil. Cover the pot, reduce the heat and allow simmering for 20 minutes.

You can serve this with a dollop of sour cream and shredded cheese (if you are not vegan), diced avocados, corn chips or tortilla chips if you would like. I am serving it with some water crackers just to keep is as clean as possible.

CALORIES 376.33; FAT 8.58 grs (sat 1.23; mono 5.11; poly 1.42); PROTEIN 18.28 grs ; FIBER 17.51 grs; CARBS 60.02 grs; CHOLESTEROL 0.00 mg; IRON 6.57 mg; SODIUM 964.03 mg; CALCIUM 143.37 mg

Print the Three Bean Chili Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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