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.
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
Sliced jalapenos, for topping
Toasted pepitas, for topping
Cilantro, for serving
Vegan Cornbread, for serving (see note)
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
Keywords: bean chili, vegan chili, vegetarian chili
Find it online: https://naturallyella.com/three-bean-vegan-chili/