my 3-bean vegan chili

I’ve had a chili post in the draft column for well over two years, but the recipe for my homemade chili would morph with every make. It started as a black bean chili with lots of sweet peppers and it has slowly drifted into a hardier, spicier and more “meaty” chili that has a lingering and mellow heat. It’s perfect for the cooler weather that we have ahead, but goes down just as easily with a handful of Fritos and an ice-cold Topo or DP if you’re Tejana like that. 😉
my 3-bean vegan chili |
3-Bean Vegan Chili
makes about 5 ½ quarts

2 tablespoons olive oil
1 large red onion, diced
2-3 red bell peppers, diced
1 tablespoon cumin
1 tablespoon mexican oregano
1 teaspoon ancho chili powder
1 heaping tablespoon of paprika (not smoked)
1 quart cooked black beans
1 quart cooked pinto beans
1 pint cooked kidney or red chili beans
1 quart canned crushed tomatoes
1 teaspoon of chipotle puree
salt to taste
1/2 cup of textured vegetable protein (optional)

  1. Warm olive oil in a large soup pot over medium heat.
  2. Add diced onions and bell peppers. Cook until onion starts to soften.
  3. Add spices and cook for a few more minutes.
  4. Fold in beans and cook till warmed through.
  5. Stir in tomatoes with all the liquid, scraping up any bits along bottom of pan and bring to a boil.
  6. Bring heat down to low and stir in chipotle puree.
  7. Add in TVP (or not) and simmer over low heat until desired thickness.
Eat some for dinner, throw a quart in the freezer and portion the rest into containers for quick grab-n-go lunches.
P.S. Gracias to my rockstar husband for his help with serving (and marketing) my chili this past weekend at the chili cook off. My entry was the lone veggie offering, but held its own quite well. First to sell out!


    1. aneelee

      I considered it but I am totally intimidated! It’s a true cook-off which means all 5 gallons of the chili have to be made on site. The only prep you can do ahead of time is soak beans. Yikes!

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