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A Heartwarming Vegan 3 Bean Chili Recipe

Sumati Menda • 21 February, 2017

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A Heartwarming Vegan 3 Bean Chili Recipe

Believe it or not, my first memories of this vegan chili were from the cafeteria at my college dorm room. Every time they had this dish on the menu with, I was secretly excited - partly due to the fact that it was one of the few good vegetarian options they ever served that was also relatively healthy! The chili itself was vegan, but it was served with a side of buttery cornbread. Something conjured up this memory recently so I knew I had to make this dish along with some vegan cornbread as a healthy and wholesome recipe for our vegan audience.  This heartwarming combination is perfect to warm you up on chilly day.


Audio: Fringe Trimmed Boots by Bird Creek

A Heartwarming Vegan 3 Bean Chili Recipe

  • Total Time: 60 minutes
  • Cook Time: 50 minutes
  • Serves: 6

Ingredients:

  • 1 large red bell pepper
  • 3 tbsp extra virgin olive oil
  • 1 cup chopped onion
  • 2 tsp ground cumin
  • 1 tsp crushed red pepper
  • 1/2 tsp red chili powder
  • 1/4 tsp salt
  • 4 garlic cloves, sliced thin
  • 2 cups vegetable broth
  • 1 1/2 cups cubed peeled butternut squash
  • 1 can unsalted tomatoes, drained and chopped
  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
1 large red bell pepper 3 tbsp extra virgin olive oil 1 cup chopped onion 2 tsp ground cumin 1 tsp crushed red pepper 1/2 tsp red chili powder 1/4 tsp salt 4 garlic cloves, sliced thin 2 cups vegetable broth 1 1/2 cups cubed peeled butternut squash 1 can unsalted tomatoes, drained and chopped 1 can pinto beans, rinsed and drained 1 can black beans, rinsed and drained 1 can red kidney beans, rinsed and drained

Method:

  • Preheat oven to 500 F
  • Cut peppers into strips. Place strips on a foil-lined baking sheet and broil for about 10 minutes.
  • Transfer broiled peppers to a bowl. Cover and let them sit for 10 minutes.
  • Peel and chop peppers.
  • Heat oil in a large pan or skillet over medium heat.
  • Add onions. Cook for 1 minute, stirring occasionally.
  • Stir in cumin, crushed red pepper, chili powder, salt and garlic. Cook another 2 minutes, stirring often.
  • Add bell peppers, broth, squash and tomatoes. Stir to incorporate.
  • Simmer for 15 minutes, stirring occasionally.
  • Add the beans and simmer for another 20 minutes, or until the broth starts to thicken.
  • Spoon into bowls and serve!
Preheat oven to 500 F Cut peppers into strips. Place strips on a foil-lined baking sheet and broil for about 10 minutes. Transfer broiled peppers to a bowl. Cover and let them sit for 10 minutes. Peel and chop peppers. Heat oil in a large pan or skillet over medium heat. Add onions. Cook for 1 minute, stirring occasionally. Stir in cumin, crushed red pepper, chili powder, salt and garlic. Cook another 2 minutes, stirring often. Add bell peppers, broth, squash and tomatoes. Stir to incorporate. Simmer for 15 minutes, stirring occasionally. Add the beans and simmer for another 20 minutes, or until the broth starts to thicken. Spoon into bowls and serve! Preheat oven to 500 F Cut peppers into strips. Place strips on a foil-lined baking sheet and broil for about 10 minutes. Transfer broiled peppers to a bowl. Cover and let them sit for 10 minutes. Peel and chop peppers. Heat oil in a large pan or skillet over medium heat. Add onions. Cook for 1 minute, stirring occasionally. Stir in cumin, crushed red pepper, chili powder, salt and garlic. Cook another 2 minutes, stirring often. Add bell peppers, broth, squash and tomatoes. Stir to incorporate. Simmer for 15 minutes, stirring occasionally. Add the beans and simmer for another 20 minutes, or until the broth starts to thicken. Spoon into bowls and serve!
5.5 out of 10 based on 78 user ratings
Nutrition facts: 240 calories, 9 grams fat

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