VEGAN 3 BEAN CHILI
East Van Kitchen's Hearty Vegan Chili: kidney beans, chickpeas, black beans, celery, carrots and onions in a smoky, spicy broth.
SOMETHING ABOUT THIS VEGAN CHILI MAKES IT WORK IN ANY SEASON, BUT WE SEEM TO MAKE IT MOST OFTEN AT THE END OF THE YEAR! IT’S SUPER EASY TO MAKE, AND EASY TO ADD EXTRA CANS OF BEANS TO IF YOU’RE FEEDING A CROWD!
IT’S GREAT SERVED WITH A PIECE OF GARLIC-RUBBED TOASTED BREAD OR YOU CAN SERVE IT ON VEGGIE BURGERS TO MAKE SLOPPY JOES!
LEARN ABOUT THE AWESOME POWERS OF BEANS IN OUR SUPERFOOD POST BY CLICKING HERE!
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VEGAN 3 BEAN CHILI
Ingredients
Scale
- 2 medium white or yellow onions
- 4–6 cloves of garlic
- 1 carrot
- 2 celery sticks
- 1 t cumin seeds
- 2 splashes of olive oil
- 1 T chili powder
- 1 t paprika
- 1 cube soup stock
- 1 can diced tomatoes
- water
- 1 can kidney beans
- 1 can black beans
- 1 can chickpeas
- salt and pepper to taste
- your favourite hot sauce to taste
- OPTIONAL corn (fresh, frozen or canned)
- OPTIONAL veggie ground round
Instructions
PREP
- Quarter, peel, and slice your onions.
- Crush, peel and slice your garlic.
- Peel and chop your carrot into coins.
- Trim and slice up your celery.
HEAT
- Toast cumin seeds in a large soup pot on medium heat.
- When they are fragrant, add olive oil, onions and garlic.
- When the onions soften, add the chilli and paprika. Toss to coat and integrate everybody into the oil!
- Add chopped veg, soup stock cube, the can of diced tomatoes and an additional can of water. Add all beans including the liquid-it adds nice thickness to the chili!
- OPTIONAL Add corn.
- OPTIONAL Thoroughly break up a brick of veggie ground round and add.
- Bring to a near boil (too much boiling kills some good guys!), stirring once or twice. Reduce heat to low, partially cover your pot with a lid and simmer. Stir occasionally, especially along the bottom of the pot, and cook until your chili has a nice thick broth and the veg is cooked to your liking!
