Recipe: Yummy 3-Bean Vegetarian Chili

3-Bean Vegetarian Chili. Butternut squash adds slightly sweet flavor to this classic meatless chili. It's delicious as-is, but you can also add in some corn and bell peppers and substitute black beans for white beans, if you'd like. Easy vegan chili with three beans, everyday vegetables, and pantry ingredients.

Like most other chili recipes, this recipe is great when made ahead of time! The longer the chili gets to sit and let all the flavors meld, the better it gets. This easy vegetarian three-bean chili recipe is perfect for game day, winter, meal prep lunches or any party. You can have 3-Bean Vegetarian Chili using 22 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 3-Bean Vegetarian Chili

1. You need 2 of dried chiles, seeded.
2. It's 2 of fresh chiles, seeded.
3. Prepare 1 of jalapeno, seeded.
4. You need 1 of onion, sliced, divided.
5. It's 1/2 cup of vegetable broth.
6. You need 3 of garlic cloves, minced.
7. Prepare 1 tsp of cumin.
8. You need 2 tsp of chili powder.
9. It's 2 tbsp of oregano.
10. Prepare 1 of red pepper, roughly diced.
11. You need 1 can of red beans.
12. You need 1 can of black beans.
13. You need 1 can of garbanzo beans.
14. Prepare 1 packet of goya sazon.
15. It's 1 tbsp of adobo.
16. It's 1 can of green chiles.
17. You need 2 tbsp of soy sauce.
18. You need 1 tbsp of hot sauce.
19. Prepare 1 can of tomatoe sauce.
20. Prepare 1 tsp of apple cider vinegar.
21. It's 2 tbsp of coconut flour.
22. Prepare 1 tsp of vodka.

Add beans, corn, vegetable broth, canned tomatoes, garlic and spices to the pot. Increase heat to high, bring to a boil. Reduce heat to low, cover the Dutch oven and simmer the chili for at. No watery chili here; this meatless bean & lentil chili recipe is sooo very thick, hearty, and filling.

3-Bean Vegetarian Chili instructions

1. Roast dried and fresh chiles and jalapeno in a saucepan over medium high heat. You're looking for some good charring here..
2. Add vegetable broth, garlic and half the onion..
3. Bring to a boil, then lower to medium-low heat. Simmer for 10 minutes.
4. Using an immersion blender or just a regular old blender puree the ingredients..
5. Add all the other ingredients except the coconut flour and vodka to a sauce pan. Bring to a boil of med-high heat, then reduce to a simmer. Cook for about 30 minutes, stirring often..
6. The coconut flour can be added by tsp to thicken the chili. Add the tsp of vodka (or any other high proof alcohol) just before serving for an intense increase in flavor..
7. Serve over rice or on its own. Garnish with cheddar cheese and green onion..

Because we want simple in any vegetarian Crock-Pot chili recipe, this comes together easily with mostly pantry staples. No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. A vegetarian chili that's so hearty and flavorful you'll forget it's meat free! Don't forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor.