Vegan 3-Bean Chili
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A Note from Feedfeed
Becky from @glueandglitter created this recipe using Muir Glen's Diced Fire-roasted Organic Tomatoes. She found all the ingredients at her local Whole Foods in Atlanta, GA. Find your local Whole Foods here, and you can try this recipe too!
- Recipe Card
Notes:
- About the Beans: Think of the beans in this recipe as suggestions. You can use any 3 types of canned beans you like!
- We love making this with black eyed peas sometimes. Red beans are also lovely. Use what you have!
- About the Riced Cauliflower: Whether you use fresh or frozen, the riced cauliflower adds a bit of a meaty texture to this chili. The cauliflower taste is very well-masked by the seasonings, so don't worry if cauliflower isn't your thing.
- Topping Ideas: sliced avocado, pickled jalapenos, Garlic Cashew Cream Sauce or vegan sour cream, vegan cheese shreds, chopped green onion, and tortilla chips.
- Cooking time is for the Instant Pot. Cooking it on the stove will take an extra 10 minutes.
Recipe Card
ingredients
- 1 cup chopped onion
- 1 bell pepper, chopped
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 cup water, (increase to 2 cups on stovetop)
- 1 cube vegetable bouillon, (increase to 2 cubes on stovetop)
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can chickpeas, drained
- 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes
- 1 cup corn, Fresh, frozen or canned
- 1 cup riced cauliflower
- Kosher salt, as needed
- Black pepper, as needed
Method
To Make on the Stovetop:
Step 1
Add all of the ingredients, except the salt and pepper, to a soup pot with 2 cups of water. Bring everything to a boil, then reduce the heat and simmer, covered, for 30 minutes. Check on the chili occasionally, adding a splash of water or broth, if it looks dry. This will depend on how well your pan's lid seals.
Step 2
Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!
To Make in the Instant Pot:
Step 1
Add all of the ingredients, except the salt and pepper, to your Instant Pot. Bring the pot to high pressure for 5 minutes, then do a 10-minute natural release.
Step 2
Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!