Ingredients for 3 Bean Veggie Chili
- 1 large onion
- 2 cloves minced garlic
- 1 bell pepper
- 1 pound hamburger substitute
- 0 Black Eyed Peas
- 1 (15-ounce) can black beans
- 1 (15-ounce) can kidney beans
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup salsa
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 (15-ounce) can pinto beans
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup vegetable broth or water
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How to Make 3 Bean Veggie Chili
- Dice 1 large onion and 1 bell pepper (any color). Saute in 2 tablespoons of olive oil over medium heat until softened, about 5-7 minutes.
- Add 2 cloves of minced garlic and cook for another minute until fragrant.
- Add 1 pound of your favorite hamburger substitute (e.g., Beyond Meat, Impossible Burger) and brown, breaking it up with a spoon.
- Drain and rinse 1 (15-ounce) can of kidney beans, 1 (15-ounce) can of pinto beans, and 1 (15-ounce) can of black beans.
- Add the drained beans to the pot.
- Stir in 1 (28-ounce) can of crushed tomatoes with their liquid, 2 tablespoons of tomato paste, and 1 cup of your favorite salsa.
- Season generously with chili powder (2 tablespoons), cumin (1 teaspoon), oregano (1 teaspoon), salt, and pepper to taste. Add 1 cup of vegetable broth or water.
- Bring to a simmer, then reduce heat to low, cover, and let simmer for 1 hour. For deeper flavor, let it sit overnight in the refrigerator and reheat before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
65g
Fat
3g
Carbs
36g
