Vegetarian Three Bean Chili

I love a great meal that’s packed with great nutrition, is rich in protein but still plant strong, tasty and very satisfying.

This Vegetarian/ Vegan Three Bean Chili is all of the above! Plus it’s very straight forward to put together just in one big ‘ol pot! Yum! (Yes, say it with me ~ Yum! ;D)

VEGETARIAN + GLUTEN-FREE THREE BEAN CHILI

{Vegetarian/ Vegan, Dairy-Free, Protein-Rich Chili}

Ingredients :

3 cans of beans, rinsed and drained (look for PBA free) of:

1 can of red kidney beans
1 can of white kidney or lima beans
1 can of pinto beans

2 medium onions, diced
3 cloves of garlic, chopped fine
1 small eggplant, diced
2 medium zucchinis, diced
1 large red bell pepper, cored/seeded and diced
4-6 tomatoes, diced or 1 large can of diced tomatoes including juice
1 tbsp ground cumin
1-2 tsp chili powder*
2 tbsp fresh oregano, chopped (dried is also fine)
3 tbsp fresh parsley or cilantro, chopped
2 tbsp lemon juice
sea salt and fresh ground pepper to taste
olive oil for cooking
full kettle with boiling water

Directions:

In a large pot, drizzle olive oil and simmer the onions, red peppers, eggplant, zucchini, garlic. Cover to cook slightly to release flavour a little but not over cook. If the veggies start to stick to the bottom of the pot, pour in some of the hot water  just to cover half way. Add in the tomatoes and spices if using dried. (If using fresh oregano and parsley, add those near the end). Incorporate the rest of the ingredients; all three beans, lemon juice pour in hot water to just cover, mix well and cover to cook for about 10-15 minutes. Stir occasionally, finish with fresh ground pepper and sea salt and fresh herbs.

Serve hot. Enjoy. ps. Makes great leftovers! And it freezes well in air-tight containers for a quick batch on busy days. Freezer friendly for up to 3 months)

* if you have little kids that don’t like spicy food – reserve the chili powder for sprinkling on top of individual plates. That’s what we do for our 5 year old. And I add only about 1/4 teaspoon into the pot.

Good food is all natural, *pure*, simple ingredient food. This chili fills you up the healthy way with great natural (organic where possible) ingredients. This is a recipe I come back to often for a quick satisfying meal – I hope you’ll enjoy it also. ;)

Pressed for time and want this delicious meal just waiting for you when you get home? Consider cooking in the late evening. Cooling the pot and popping in the fridge. I have those busy days with work and a little one to keep me busy that sometimes those evening cooking sessions are really great ;) Best of all, the next day, you can just come home to great comfort food… It’s just a few minutes to reheat and enjoy great healthy comfort-food… ;)

If timing is of no concern…. then do choose dried beans for sure! They are so much more economical to feed a large family. Just remember to soak them overnight or at least 6 hours and cook for 45-60 minutes before hand. If you cook the beans separately from other ingredients, it’s easier to time them just right so your veggies are not overcooked. 

Either way, you’ll have a great big pot of a delicious Vegetarian Chili that’s packed in veggie protein and also gluten-free. Enjoy!!

♥ Ella