Three Bean Vegan Chili
100% vegan as well as oil, salt, sugar, and gluten-free!
100% vegan as well as oil, salt, sugar, and gluten-free!
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon coriander
- 1 teaspoon cumin seeds
- 1 tablespoon garlic (minced)
- 2 cups onion (chopped)
- 2/3 cup black beans (dried soaked for 8 hours (or 1 1/2cooked black beans/1 can))
- 2/3 cup pinto beans (dried soaked for 8 hours (or 1 1/2cooked pinto beans/1 can))
- 2/3 cup red beans (dried soaked for 8 hours ( or 1 1/2cooked red or kidney beans/1 can))
- 3 1/2 cups vegetable broth (boiling)
- 3/4 cup carrots (chopped about 2 carrot sticks)
- 1/4 cup celery (chopped (about 1 celery stick))
- 1 red bell pepper (de-seeded and chopped)
- 2 tablespoon chili powder (mild)
- 1 1/2 teaspoons oregano (dried)
- 1 can diced tomatoes (14.5 oz )
- 1 can tomato sauce (14.5 oz)
- Carbohydrate 3.01787583303415 g
- Cholesterol 0 mg
- Fat 0.220026249849392 g
- Fiber 0.672395851700027 g
- Protein 0.471083749879554 g
- Saturated Fat 0.0301985416562858 g
- Serving Size 1 1 -8 serving (28g)
- Sodium 2.31466666553052 mg
- Sugar 2.34547998133412 g
- Trans Fat 0.0355903333102316 g
- Calories 14 calories
Step-by-step
- Rinse and pick over all of the dried beans.
- In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours.
- Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse canned beans as well).
- In the Instant Pot, use the Sauté function to sauté the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
- Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed.
- Set to manual high pressure for 12 minutes (6 minutes if using canned beans).
- Once time is up, allow for a natural pressure release.
- Stir in the can of diced tomatoes and can of tomato sauce.
- Allow to cool and thicken with the lid off if time allows.
- If you find the chili isn’t thick enough, blend 1-2 cups in a high-speed blender and return to the pot, or use an immersion blender.
- Serve hot with any toppings. Topping suggestions: fresh cilantro, fresh parsley, cashew sour cream, green onions, nutritional yeast, roasted red peppers, black olives, favorite hot sauce, shredded vegan cheese
Three Bean Vegan Chili: My Go-To Weeknight Meal
As a busy fitness model, time is my most precious commodity. I'm constantly juggling photoshoots, training sessions, and trying to maintain a healthy, balanced diet. Finding quick, nutritious, and delicious meals is essential, and this Three Bean Vegan Chili has become a staple in my kitchen. It’s so incredibly versatile – perfect for a quick weeknight dinner or even meal prepping for the week ahead. The best part? It's completely customizable to your taste and dietary needs. I often adjust the spice level based on my mood (or the intensity of my workout!), and the topping possibilities are endless. One day I might add a sprinkle of nutritional yeast for that cheesy flavour, while another day I crave the freshness of cilantro and a dollop of cashew cream.
The beauty of this recipe lies in its simplicity and adaptability. Whether you're using dried or canned beans, the pressure cooker method makes it a breeze. I usually opt for canned beans on busy days, knowing I can still achieve that perfectly hearty chili without the extra soaking time. This chili is not just a meal; it's a testament to how delicious and satisfying healthy eating can be. It’s packed with protein and fiber, keeping me full and energized throughout the day. It’s also surprisingly budget-friendly, making it a fantastic option for anyone looking to eat well without breaking the bank.
Why I Love This Recipe:
- Quick & Easy: The pressure cooker method significantly reduces cooking time.
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Budget-Friendly: Uses inexpensive, readily available ingredients.
- Versatile: Customizable spice level and toppings to suit any preference.
- Make-Ahead Friendly: Perfect for meal prepping.
Tips and Variations:
- Spice it up: Add more cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Add more veggies: Feel free to add other vegetables like corn, zucchini, or bell peppers.
- Make it creamy: Stir in a can of full-fat coconut milk for a richer, creamier chili.
- Boost the protein: Add cooked quinoa or lentils for extra protein.
- Slow Cooker Option: This chili can also be made in a slow cooker. Simply sauté the onions and garlic, then transfer everything to the slow cooker and cook on low for 6-8 hours.
This Three Bean Vegan Chili isn’t just a recipe; it's a lifestyle choice. It’s a testament to the fact that healthy, delicious food doesn't have to be complicated or time-consuming. Whether you're a busy professional, a fitness enthusiast, or simply someone who appreciates a quick and satisfying meal, this chili is sure to become a new favorite. So ditch the takeout and embrace the ease and deliciousness of this versatile and healthy recipe!
Enjoy!
