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Organic vegetarian chili in iron pot served with rosemary on a distressed wood country table.
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Three Bean Chilli

Reminiscent of a traditional chilli, our hearty Vegan Chili has an unmistakable will not disappoint. Packed with heart-healthy fibre and plant-based protein!
Course Dinner, Lunch
Cuisine Tex-Mex, Vegan
Keyword Heart-Healthy, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 can red kidney beans drained & rinsed
  • 1 can pinto beans drained & rinsed
  • 1 can chickpeas drained & rinsed
  • 1 pack plant-based ground beef
  • 1 can diced tomatoes
  • 1 large onion diced
  • 4 large garlic gloves minced
  • 3 large celery stalks diced
  • 3 medium carrots diced
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tsp cumin
  • ¼ tsp ground black pepper to taste
  • ¼ tsp sea salt to taste
  • 3 tbsp extra virgin olive oil
  • 1 L Vegetable Broth low-sodium

Instructions

  • Sauté the onions, garlic, celery, carrot and plant-based ground beef in olive oil for 5-7 minutes over medium heat.
  • Raise the heat to medium-high. Add the remaining ingredients and bring to a boil.
  • Lower the heat to medium-low and simmer for 25-30 minutes mostly covered by a lid. Stir frequently.
  • Enjoy on its own or with a wedge of homemade cornbread.