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–+ servings

Vegan Three Bean Chili

Natalie Mitchell
This delicious and healthy vegan three bean chili uses all shelf stable items for an easy and cost efficient meal
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Prep Time 10 minutes
Cook Time 35 minutes
Crockpot Version 8 hours
Course Main Course
Servings 8 servings

Ingredients
  

  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 2 large carrots chopped
  • 2 tbsp olive oil
  • 1 15-16 oz. can of black beans
  • 1 15-16 oz. can of kidney beans
  • 1 15-16 oz. can of pinto beans
  • 1 15-16 oz. can of diced fire roasted tomatoes
  • 1 1/2 cup frozen corn
  • 1 cup salsa
  • 1 cup of vegetable broth sub water or mix
  • 3 tbsp chili seasoning blend
  • 1/2 tbsp smoked paprika
  • 2 tsp garlic powder
  • salt and pepper to taste

Instructions
 

Stovetop Version

  • Start by chopping yellow onion, red bell pepper, and carrots
  • Add the olive oil and vegetables to a pot to saute over medium/high heat for 3-4 minutes
  • Rinse and drain the beans
  • Then add beans, fire roasted tomatoes, corn, salsa, broth and seasonings into the pot. Set to high heat and mix well
  • Once it is at a boil, reduce down to a simmer and cover for 35 minutes, stirring occasionally
  • Serve with your choice of bases and toppings!

Crockpot Version

  • Add all ingredients into the crockpot
  • Stir and cook for 8 hours on low
  • Serve with your choice of bases and toppings!
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!