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Overhead close-up view of vegan chili with cornbread and jalapenos
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Three-Bean Vegan Chili

This hearty vegan chili is the perfect rich and filling stew for cold winter nights. Serve with a wedge of cornbread (or peanut butter sandwich) for warming dinner.
Course soups
Keyword bean chili, vegan chili, vegetarian chili
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 large servings
Calories 434kcal
Author Erin Alderson

Ingredients

For the chili

  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 jalapeno seeds removed if desired
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ to 1 teaspoon sea salt to taste
  • 1 28- ounce can crushed tomatoes
  • 1 ounce vegan bittersweet chocolate
  • 3 to 4 cups vegetable broth
  • 1/3 cup pecan meal
  • 1 ½ cups or 1 can drained/rinsed cooked kidney beans
  • 1 ½ cups or 1 can drained/rinsed cooked pinto beans
  • 1 ½ cups or 1 can drained/rinsed cooked navy beans

For the toppings

  • Sliced jalapenos for topping
  • Toasted pepitas for topping
  • Cilantro for serving
  • Vegan Cornbread for serving (see note)

Instructions

  • Chop the onion, garlic, and jalapeño into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.
  • Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Stir in spices and ½ teaspoon salt, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 5 minutes.
  • After 10 minutes, stir in the pecans and beans. Cover and cook for another 10 to 15 minutes. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.
  • Divide into four bowls and top with your desired toppings.

Notes

Tips + Tricks: I realize this is a lot of beans but it's highly worth it. If I don't have any beans in the freezer, I just go for canned beans.
As for the cornbread, I used this vegan cornbread recipe.
Use up leftover ingredients: Vegetable broth, pecans, spices

Nutrition

Serving: 1/4 of the recipe | Calories: 434kcal | Carbohydrates: 55g | Protein: 18.8g | Fat: 18.6g | Saturated Fat: 3.2g | Sodium: 1089mg | Fiber: 15.1g | Sugar: 11.1g