Spicy Three Bean Chili
This three bean chili recipe is just the right amount of spicy. Loaded with flavor and heat, this is a perfect recipe for any time.
Although being at home during this COVID-19 pandemic would seem to offer more time for cooking, I like to have meals on hand, ready to go in less than 5 minutes when the day gets away (which happens to me, often)!
I’ve spent about a year working on my chili recipe and have definitely turned up the heat since I last shared with y’all. Even though it’s hard for me to handle high spice heat sometimes, I really prefer a more spicy chili. Adding avocado, nutritional yeast, and of course, tortilla chips, definitely helps moderate the spice level to “just right”.
I have found that prepping all of my ingredients before I start cooking helps this process go much more smoothly.
First, I chop up the onion, peel my garlic and chop off the bottoms. Then I put the onion in a pot with 2 tablespoons of olive oil. Once I’ve minced all the garlic in with the onion, I will stir around to coat with oil, then turn up to medium heat.
While that starts to cook, I chop up my green onion and rinse my canned beans. I start with my black beans first, rinsing and draining, then add them to a separate bowl. I then follow suit with my red kidney beans and great northern beans.
At this point, the green pepper is ready to go, so I put that in with the onion and garlic and stir. While that cooks, I will open any other cans I have left; tomato sauce and diced tomatoes.
I will also get out all the spices I need, vegetable broth, and necessary measuring utensils.
Letting the chili cook on medium heat (boiling) for almost an hour, stirring, occasionally, then letting sit on low for a few hours post boil has yielded the best tasting results for me. I have to make sure I’m doing something in the kitchen or near the kitchen while it cooks for the first hour, because I have forgotten about it and it stuck to the bottom.
It doesn’t ruin the taste of the chili, but it does make a difference in the texture. Some of the beans get too cooked and mashed so it’s hard to really taste all of the flavors.
Spicy Three Bean Chili
Vegan three bean spicy chili
- 2 tbsp olive oil
- 1 medium onion yellow
- 1 medium pepper green
- 4 cloves garlic minced
- 2.5 cups vegetable broth
- 1 10oz tomato sauce canned
- 1 10oz diced tomatoes with green chiles canned
- 1 10oz diced tomatoes with jalapenos canned
- 1 15oz black beans canned
- 1 15oz red kidney beans canned
- 1 15oz great northern beans canned
- 1 tbsp baking cocoa
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 tsp chili powder
- 1-2 tsp salt
In a large pot over medium heat, add olive oil, diced onion and minced garlic
Cook onion and garlic for 3 minutes (be sure to not let the garlic burn or brown)
Add diced green pepper, cook for 5 minutes, stirring frequently
Add vegetable broth, canned beans, tomato sauce, diced tomatoes, and spices to the pot and stir
Let the chili come to a boil/simmer
Cook for 1 hour stirring frequently
Let sit on low heat for another 1-2 hours
After the chili cooks for 1 hour, it is ready to eat, but I like to let mine sit on low for another few hours to really get the full flavor.