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Vegan Three Bean Chili with Fall Veggies
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4.67 from 3 votes

Vegan Three Bean Chili

Treat yourself to this piping hot Vegan Three Bean Chili with Fall Veggies on a cool night. It's delicious with pinto, black and kidney beans, has butternut squash, carrots, and green peppers, and is savory with herbs like rosemary and sage. Best of all, it is amazingly healthy with just 269 calories per serving, 15 grams of protein, 15 grams of fiber and lots of vitamins!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Soup/Stew
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Three Bean Chili
Servings: 8 servings
Calories: 269kcal

Ingredients

  • 14 oz kidney beans (all liquid drained)
  • 14 oz pinto beans (all liquid drained)
  • 14 oz black beans (all liquid drained)
  • 1 tablespoon vegetable oil
  • 6 cloves garlic
  • 2 teaspoon red pepper flakes
  • 2 teaspoon cumin seeds (lightly roasted)
  • 1 medium red onion (diced)
  • 2 medium carrots (diced)
  • 1 large green bell pepper (diced)
  • 2 medium tomatoes (finely diced)
  • 2 tablespoon tomato paste
  • 1 tablespoon sage (sub with 1 teaspoon if using dry)
  • 1 tablespoon rosemary (sub with 1 teaspoon if using dry)
  • ½ butternut squash (peeled and cut into ½-inch cubes. about 2 cups)
  • Salt and ground black pepper to taste

Instructions

  • In a mortar and pestle, or a food processor, mash together the garlic, red pepper flakes, and cumin into a coarse paste.
  • Heat the oil in a large pot or dutch oven.
  • Add the garlic-red-pepper-cumin mixture and let it sizzle, stirring lightly, about 30 seconds.
  • Add the onions, green peppers and carrots. Season with some salt and ground black pepper. Cook, stirring, about 3-4 minutes or until the onions start to soften.
  • Add the tomatoes, tomato paste, and herbs. Mix everything well and cook, stirring often, until the tomatoes are mushy and very soft.
  • Add the beans and the butternut squash. Mix well. Add 2 cups of water.
  • Bring the chili to a boil, then lower the heat to a simmer, cover, and cook 40 minutes. Check the chili every few minutes and give it a mix. If the mixture gets too dry, add more water, ½ cup at a time.
  • Check salt and add more if needed. Garnish, if desired, with more rosemary and sage. Serve hot.

Nutrition

Calories: 269kcal | Carbohydrates: 49g | Protein: 15g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 1009mg | Fiber: 15g | Sugar: 5g | Vitamin A: 8089IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 5mg