Three Bean Vegetarian Chili
Do you need a super flavorful, healthy, hearty dish for Superbowl that also happens to be vegan?!? Look no further than this, count 'em, three bean vegetarian chili. This chili gets its bulk from the aromatics and texture from lightly pureeing some of the beans at the end. It also gets its depth of flavor from the caramelized tomato paste and quantify of spices. What makes this recipe "just right" are the additions of the tomato paste (for umami and depth of flavor), variety of beans (for different texture) and lime juice and zest for acidity.
Equipment
- dutch oven or large sauce pot
- immersion blender
Ingredients
- 1 large red or white onion chopped
- 1 organic red bell pepper chopped
- 2 large organic carrots peeled and chopped
- 4 garlic cloves minced
- 2 tbs chili powder
- 2 tsp ground cumin
- 1 1/2 tsp sweet or smoked paprika
- 1 tsp dried oregano crushed with your hands
- 28 oz organic crushed tomatoes
- 2 tbs organic tomato paste
- 15 oz organic black beans drained and rinsed
- 15 oz organic can pinto beans drained and rinsed
- 15 oz organic red kidney beans drained and rinsed
- 2 cups organic vegetable stock homemade or store bought
- 3 organic dried bay leaves
- 1 lime zested first, juiced second
- organic olive oil
- Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked black pepper
Garnishes
- organic scallions chopped
- chopped cilantro
- sliced avocado
- tortilla chips
- organic greek yogurt omit for vegan
- grated organic pepper jack cheese omit for vegan
Instructions
- In the dutch oven or sauce pot over medium heat add 2 tbs of olive oil. Add the chopped onion, bell pepper, carrot and season with a 1/2 tsp of salt and few grinds of cracked black pepper. Cook and stirring occasionally until the vegetables are soft, 10 minutes.
- Add the tomato paste and brown for 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the chili powder, cumin, paprika and crushed oregano. Cook until the spices have bloomed and are fragrant, about 2 minutes.
- Add the crushed tomatoes, the beans, vegetable broth and bay leaves. Stir to combine. Add 1/4 tsp of salt and a few grinds of fresh cracked black pepper. Let the mixture come to a boil, reduce to a simmer and cook for 30 minutes.
- Turn the pot off. Remove the bay leaves. Using an immersion blender, making sure it's fully submerged, blend it for a little. You're just trying to create a thicker texture. You're not pureeing the entire pot. Add the lime zest and juice, another 1/4 tsp of salt and a few more grinds of pepper.
- Divide the chili into bowls and garnish with whatever your heart desires. Note this can be refrigerated for up to 5 days or alternatively can be frozen for up to 3 months.
Notes
** Amazon Affiliate - I may receive compensation