My husband is a vegetarian and my daughter and I are not. I am always trying to come up with healthy and tasty meals that satisfy all of us. When he decided to become a vegetarian, I didn’t realize how difficult it would be for everyone to eat the same meals. I am grateful that my daughter is a veggie girl otherwise I would really be lost! I managed to put this recipe together for the first time and it came out great! I gave myself a round of applause for this one! I thought it was going to be a total fail! Please enjoy this recipe and feel free to leave comments if you want to make it or feedback on how it was after you did make it. Happy cooking!
Vegan Three Bean Chili Recipe
makes about 4 servings
- 2 Tbsp Extra virgin olive oil
- 1/2 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup corn
- 1/2 cup mini Yukon white potatoes, finely chopped
- 1/2 cup white mushrooms, finely chopped
- 1/2 cup zucchini, finely chopped
- 2 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 cup black beans, drained and rinsed
- 1 cup dark kidney beans, drained and rinsed
- 1 cup small white beans , drained and rinsed
- 1 cup diced tomatoes with juice
- 1 cup vegetable broth
- Salt and pepper, to taste
Wash all vegetables and finely chop to as close as uniform size as possible.
Heat olive oil in a medium pot. Make sure the pot has a lid for later in the recipe. I use a Cuisinart 3 qt pot and i love it!
Add the vegetables to the pot. Sauté for about 10 mins or until tender. Add salt and pepper. I prefer my vegetables over cooked so I may leave them longer.
Add garlic, chili powder and cumin and stir until evenly distributed. Cook 1 minute or until fragrant. Need a garlic press?
Add beans, tomatoes, and broth. Stir and cover askew. Simmer 30 minutes. Stir occasionally and add more broth or water if needed.
Serve and enjoy!
Non- Vegan options – Sour cream and sour shredded cheese
Click on the picture to check out these cute chili bowls!
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