Vegan Three-Bean Chili

Vegan Three-Bean Chili | coffeeandquinoa.com

Good morning.

It’s Monday.

And I need another weekend to recover from my weekend. Because it looked something like this:

Vegan Three-Bean Chili | coffeeandquinoa.com

How exciting is my life when an “exhausting weekend” means I stayed in my apartment and cooked the whole time?

I’m 25, not 85, I swear.

I did get out this weekend, too – to hang out with some friends, get my snow tires put on (finallyyyy, and just in time for more snow!), and see a Sundance movie with Nate.

Vegan Three Bean Chili | coffeeandquinoa.com

But for the most part, I spent the weekend cooking. And it goes without saying that when I’m cooking, I’m also sampling the food I’m making. This weekend involved its fair share of sampling… as you may be able to tell from the kitchen photo above.

So I could use something healthy to start the week off with.  This vegan chili, chock full of veggies and three types of beans, is just what I have in mind.

Vegan Three-Bean Chili | coffeeandquinoa.com

There are many delicious chili recipes out there, but this is my favorite veg-based one. It has similar flavors to the ground beef chili I grew up with, but subs veggies and more beans for the beef.

This is not your simmer-all-day type of chili; it’s what I would call a weeknight chili, because it’s done in an hour start to finish. And more than half of that time is hands-off, with your chili bubbling on the stove while you come over and wash my dishes for me.

If chili is not what you’re craving on a Monday morning, just keep it in mind, because remember? Sunday is the Super Bowl. And chili is cheap, easy to make, and tastes even better reheated. The number of people you can feed with this is only limited by the size of your biggest pot.

Have a great start to your week!

Vegan Three-Bean Chili | coffeeandquinoa.com

Vegan Three-Bean Chili

Adapted from Oh She Glows

Serves 8-10

Ingredients:

1 Tbsp olive oil

3 garlic cloves, minced

1 yellow onion, diced

3 carrots, peeled and diced

2 red peppers, diced

16 oz. white mushrooms, sliced

1 14.5-oz. can black beans (low-sodium if possible)

1 14.5-oz. can kidney beans (low-sodium if possible)

1 14.5-oz. can cannellini beans (low-sodium if possible)

1 28-oz. can diced or crushed tomatoes in juice

juice of 1 lime

2 Tbsp chia seeds

3 Tbsp chili powder

1 Tbsp cumin

1 Tbsp unsweetened cocoa powder

2 tsp dried oregano

sprinkle of cayenne pepper

salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add garlic and saute for 30 seconds. Add the onion, carrots, and bell peppers and saute for 5 minutes, stirring occasionally.

Stir in the rest of the ingredients, reduce heat to low, and simmer covered for 30-40 minutes.

Serve chili on its own, with rice, or over a potato for a hearty winter meal!

Time:

1 hour

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{ 17 comments }

  • Aparna B. January 28, 2013, 6:08 am

    Yummyyy!! This sounds so good and hearty. Perfect for this season of weird, cold-warm-then-cold-again weather! And I love that you took a pic of your kitchen while cooking.

    Reply
    • Erica January 28, 2013, 1:09 pm

      Haha this picture was just one more way to procrastinate actually cleaning it up!

      Reply
  • Becky @ Olives n Wine January 28, 2013, 6:13 am

    I love your idea to serve this over a potato! This looks hearty and healthy – my kinda meal!

    Reply
  • Judy Warner January 28, 2013, 9:01 am

    Erica – I am just LOVING your blog! And your voice and personality come through in everything I have read so far. As a side note, I am reading a new bio of Julie Child that came out last year called “Dearie” by Bob Spitz that I am so thoroughly enjoying it, I must recommend it. You will certainly recognize Julia’s enthusiasm for cooking. Kudos to you and keep up the good work.

    Reply
    • Erica January 28, 2013, 1:10 pm

      Thanks Judy! I will have to check out Dearie – thanks for the recommendation!

      Reply
  • a farmer in the dell January 28, 2013, 9:46 am

    This looks so hearty and good! I love all the veggies going on. It is cold and rainy hear today. I think chili is on the menu tonight!!!

    Reply
  • Natalie January 28, 2013, 12:22 pm

    Looks so healthy and delicious! I love all the beans in this.

    Reply
  • Katie @ Blonde Ambition January 28, 2013, 3:40 pm

    You totally read my mind because I went and bought all the supplies on Saturday to make chili and I am counting down the hours till I can go home and stir up a pot tonight!

    I love the addition of cocoa powder, how interesting. And I am all about a chunky, thick chili like yours :)

    Reply
    • Erica January 28, 2013, 4:41 pm

      It’s definitely a chili/stew type of day – I’ve seen it all over the blogosphere! Enjoy yours tonight!

      Reply
  • Sara @ fitcupcaker January 28, 2013, 6:44 pm

    yum ,looks great… I hear you and Becky are going to BLEND? I really want to go!

    Reply
    • Erica January 28, 2013, 8:31 pm

      thanks sara! yes we are – you should come! i’m so so excited :)

      Reply
  • Jocelyn @ Peace Love Nutrition January 29, 2013, 9:45 am

    Looks delicious and filling! Cooking is the cool thing to do these day ; )

    xo

    Reply
  • angela @ another bite please January 29, 2013, 10:52 am

    what a great idea for a “quick” chili and i love the use of all the beans! this will be much needed with the freezing cold weathe we are suppose to be getting here in WI this weekend.

    Reply
  • Carly @ Snack Therapy January 29, 2013, 6:05 pm

    I seriously love the addition of the cocoa powder. I bet it gives this dish so much depth of flavor! (I’ve been watching a lot of Food Network lately- can you tell?)

    Reply
    • Erica January 29, 2013, 9:36 pm

      Haha love the Food Network :) I always use either chocolate or coffee in my chili! It’s the secret ingredient :)

      Reply
  • Barbara Crystal February 9, 2013, 6:21 am

    This is exactly the recipe I was looking for today….vegetarian friends coming for dinner, but with this blizzard I can only use what’s in the house. Thank you, Erica.

    Reply

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