RECIPE: 3 Bean Chili

Chili is one of the very few recipes that I make that my mother used to make growing up. Her version always had some kind of meat as the focal ingredient, but my chili recipe today places the beans as the stars. The three beans I use for 3 Bean Chili are kidney beans, pinto beans, and black beans. (But really any variety of bean would be tasty in this recipe!) When the beans are slow-cooked for hours in the crockpot with a rainbow of peppers and other plant parts, they combine to make a chili that is warming, delicious, and 100% heart healthy. This chili is one hundred percent plants, vegan style, but is sure to please even the non-vegans among you. 

To make a large crockpot full of chili you’ll need:

INGREDIENTS:
1 can kidney beans
1 can pinto beans
1 can black beans
1 can diced tomatoes
3 tomatoes
4.6 oz tomato paste
1 green bell pepper
1 red bell pepper
1 pablano pepper
1 Ramiro pepper
1 jalapeño pepper
1 medium onions
2 carrots
2 stalks celery
1 cup corn
12 garlic bulbs
1 tbsp cumin
1 tbsp garlic powder
1 tbsp sea salt
5 cups water

Chop onions, peppers, and garlic into small pieces. I like to chop mine all together on a large cutting board.

Chili can be slow-cooked to perfection in the crockpot or can be cooked on the stovetop for 1-1.5 hours. If cooking on the stovetop allow chili to marinate for a few more hours before serving if possible. Otherwise, you can expect your leftover chili to be even better the next day after all the flavors have had plenty of time to combine.

3 Bean Chili can be served ontop of plain whole grain rice, quinoa, or pasta. Or serve with a side salad or slice of cornbread. Garnish with finely chopped white onion, diced green onions, cilantro, or avocado. Enjoy!

Print Recipe

3 Bean Chili

A heart-healthy stew that's perfect for warming up on a chili day.

Course

Main Dish, Soups & Stews

Cuisine

Plant-Based, Vegan

Prep Time

45 minutes

Cook Time

5 hours

Servings

bowls

Ingredients

Chili

• 1 can kidney beans 15 oz.
• 1 can pinto beans 15 oz.
• 1 can black beans 15 oz.
• 1 can diced tomatoes 15 oz.
• 1 jar marinara sauce no-salt added or low-sodium
• 4.6 oz tomato paste
• 1 fruit green bell pepper
• 1 fruit red bell pepper
• 1 fruit pablano oeooer
• 1 fruit ramiro pepper
• 1 fruit jalapeno pepper
• 1 bulb onion
• 2 roots carrot
• 2 stalks celery
• 1 cup corn
• 12 bulbs garlic
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 5 cups water

Garnish

• 1 bulb white onion chopped small
• 1 bunch fresh parsley
• 1 fruit avocado diced

Course Main Dish, Soups & Stews Cuisine Plant-Based, Vegan Prep Time 45 minutes Cook Time 5 hours Servings bowls Ingredients Chili 1 can kidney beans 15 oz. 1 can pinto beans 15 oz. 1 can black beans 15 oz. 1 can diced tomatoes 15 oz. 1 jar marinara sauce no-salt added or low-sodium 4.6 oz tomato paste 1 fruit green bell pepper 1 fruit red bell pepper 1 fruit pablano oeooer 1 fruit ramiro pepper 1 fruit jalapeno pepper 1 bulb onion 2 roots carrot 2 stalks celery 1 cup corn 12 bulbs garlic 1 tbsp cumin 1 tbsp garlic powder 1 tbsp sea salt 5 cups water Garnish 1 bulb white onion chopped small 1 bunch fresh parsley 1 fruit avocado diced

Instructions

1. Chop veggies for chili into small pieces.
2. Wear a glove while chopping hot chili peppers if your skin is sensitive to the heat like mine.
3. Place all chili ingredients in crockpot together and turn on high.
4. Cook for 5-6 hours in crockpot or for 1 hour on the stovetop on medium heat.
5. For garnish chop a white onion small, dice avocado into small pieces, or chop fresh herbs like parsley or cilantro.
6. Top your chili bowls with the garnish of your choice and enjoy!

Recipe Notes

Healing With Plants is a holistic wellness education website providing stories, articles, recipes, and inspiration for healing with a whole foods plant-based diet. All recipes featured on this site are 100% plants, heart-healthy, and an excellent part of a healing diet or a diet to maintain everyday wellness.