Vegan 3-Bean Chili
Description
This quick and easy Three Bean Chili recipe is warm, cozy and ready in 30 minutes. It’s a hearty vegan chili and perfect for a healthy lunch, dinner or meal prep idea!
Ingredient
- 1 can black beans
- 1 can kidney beans
- 1 can chickpeas
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, green onions
Direction
1. In a large pot, heat olive oil over medium heat. Add in diced onion, garlic, and bell peppers. Cook for 5 minutes until vegetables are slightly softened.
2. Drain and rinse the black beans, kidney beans, and chickpeas. Add them to the pot along with the diced tomatoes. Stir to combine.
3. Add chili powder, cumin, salt, and pepper to the pot. Stir until all ingredients are well coated with the spices.
4. Let the chili simmer for 15-20 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed. If the chili is too thick, you can add a splash of water or vegetable broth to thin it out.
6. Serve the vegan 3-bean chili hot with your desired toppings such as avocado, cilantro, and green onions.
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