We are still in the thick of winter here in Canada, so I think this vegan spicy chili recipe is fitting for my first blog post!
If you know me, then you won’t be surprised that I put hot sauce or chilies in almost every meal, so I might not be the best judge on if something is too spicy. With that in mind, please cut back accordingly – or add in if you’re feeling adventurous. The amount of veggies and beans makes this a filling, fibre-rich dish to enjoy at the end of a cold day.
This is also a great make ahead recipe that freezes well and can be eaten within two months. Make sure chili cools to room temperature before putting in an air tight freezer safe container.
Vegan Three Bean Spicy Chili
Prep Time: 30 minutes
Cooking Time: 1 hour
Makes 8-12 bowls
1 TBS of vegetable or grape seed oil
1 medium yellow onion chopped
3 cloves of garlic minced
1tsp of dried basil
1 ¼ tsp of paprika
1 ¼ tsp of cayenne
½ tsp of cumin
¾ tbs of chili powder
1-2 tsp of chili flakes
Salt and pepper to taste
1-2 jalapenos deseeded and finely chopped
1-2 yellow Anaheim pepper or another spicy chili of your choice deseeded and chopped
3 cups of low-sodium vegetable broth
6 roma tomatoes roughly chopped or one can of whole tomatoes in sauce
2 medium-large carrots sliced lengthwise
1 zucchini chopped
½ cup of cremini or button mushrooms sliced
1 yellow bell pepper sliced
1 orange bell pepper sliced
1 bunch of kale or swiss chard roughly chopped (4 cups of frozen kale also works)
1 cup of frozen or canned corn
1 19 oz can of red kidney beans drained and rinsed
1 19 oz can of black beans drained and rinsed
1 19 oz can of navy beans drained and rinsed (chickpeas are also a good alternative)
1 156 ml can of tomato paste
½ tsp of maple syrup (optional)
Preheat oven to 375 degrees Fahrenheit (190 celsius)
Roast the jalapeno, Anaheim chili and bell peppers on a slightly oiled baking pan for 15 minutes. Set aside to cool.
Take 1.5 cups of one of the beans (or a mix of the three) and puree in a blender or food processor with a splash of water. Set aside.
Combine all spices except for the salt and pepper into a small bowl and mix. Set aside.
In a large soup pot heat oil over medium heat. Add garlic and onion and stir until onions start to sweat, approximately 5-7 minutes.
Add the roasted jalapeno, spicy chili and bell peppers along with half the spice mix and stir until everything is evenly covered with the spices.
Add the tomatoes. Take a masher, wooden spoon or large fork and start pressing down until most of the tomatoes are mashed.
Add the broth, carrots, zucchini, mushrooms into the pot and bring the heat up to high until simmering. Add all the beans except for the puree mix and bring it to simmering again for a about 3-5 minutes while stirring.
Turn the heat down to low-medium and add the tomato paste, bean puree and the other half of the spice mixture including the salt and pepper and stir well. Cover and let simmer for 35-45 minutes until vegetables are tender to your liking.
Turn off heat and stir in the kale and corn. Let pot sit for 10 minutes
Give it a taste test and add the maple syrup if you feel like you want to even out some of the tart flavour.
Vegan sour cream