By: Jen Gerasimas
Bowl of Three Bean Meatless Chili

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My family and I attended a fall picnic gathering recently and I took chili to share. The get-together started at noon so I needed a chili recipe that was easy to prepare and quick to cook on a Saturday morning. Meatless chilis tend to be the best for this since they don’t require handling and cooking meat and therefore cook in a shorter amount of time.

For this quick, easy chili, I decided to take my go to chili recipe, which is like a classic chili. and make it meatless by picking out a variety of beans--kidney, black, and pinto. 

This recipe makes a lot. Leftovers can easily be frozen and stored for a couple of months in an airtight container. Or simply make half the recipe if it is just for yourself or for you and another person. Also, you can easily change out the beans to whatever combo you like. 

For other chili recipes check out:

Share in the comments below, your favorite type of chili.

Cheers!

Jen

Three Bean Meatless Chili

Makes: 8 servings
Total time: 3 ½ to 6 ½ hours for slow cooker or 60 minutes for stove top

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 3 Tbsps of chili powder
  • 2 tsps of cumin
  • 2 tsps of course sea salt
  • 1 tsp of black pepper
  • 2 cans (15 oz) of kidney beans
  • 2 cans (15 oz) of black beans
  • 2 cans (15 oz) of pinto beans

Directions

For Slow Cooker:
  1. In the slow cooker, add all the ingredients except the beans. Stir to combine.
  2. For the beans, drain off the top liquid of each can. Then, add the beans and remaining liquid to the slow cooker. Stir to combine well.
  3. Cook on HIGH for 3 hours or LOW 6 hours.
For Stove Top:
  1. In a large dutch oven or pot, warm a drizzle of olive oil over medium heat. Saute onion until soft and translucent, about 7 minutes. Add the garlic and cook 1 minute longer.
  2. Add diced tomatoes, tomato paste, chili powder, cumin, salt and pepper. Stir to combine.
  3. For the beans, drain off the top liquid of each can. Then, add the beans and remaining liquid to the pot. Stir to combine well.
  4. Increase the heat to high and bring the chili to a boil. Lower the heat to medium or medium low and simmer for 30 minutes. 


Tags

beans, chili, gluten free, slow cooker, vegan, vegetarian


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