Easiest Way to Cook Yummy 3-Bean Vegetarian Chili

3-Bean Vegetarian Chili. Butternut squash adds slightly sweet flavor to this classic meatless chili. I'm not a diet-restricted vegan or vegetarian, but I love to conquer carnivore-approved, plant-based recipes. This tried and tested vegan chili recipe will have people not believing it's vegan or vegetarian chili.

Increase heat to high, bring to a boil. No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. You can have 3-Bean Vegetarian Chili using 22 ingredients and 7 steps. Here is how you cook that.

Ingredients of 3-Bean Vegetarian Chili

1. It's 2 of dried chiles, seeded.
2. It's 2 of fresh chiles, seeded.
3. Prepare 1 of jalapeno, seeded.
4. You need 1 of onion, sliced, divided.
5. Prepare 1/2 cup of vegetable broth.
6. It's 3 of garlic cloves, minced.
7. You need 1 tsp of cumin.
8. Prepare 2 tsp of chili powder.
9. Prepare 2 tbsp of oregano.
10. You need 1 of red pepper, roughly diced.
11. It's 1 can of red beans.
12. It's 1 can of black beans.
13. You need 1 can of garbanzo beans.
14. You need 1 packet of goya sazon.
15. You need 1 tbsp of adobo.
16. It's 1 can of green chiles.
17. It's 2 tbsp of soy sauce.
18. It's 1 tbsp of hot sauce.
19. You need 1 can of tomatoe sauce.
20. You need 1 tsp of apple cider vinegar.
21. Prepare 2 tbsp of coconut flour.
22. You need 1 tsp of vodka.

Like most other chili recipes, this recipe is great when made ahead of time! The longer the chili gets to sit and let all the flavors meld, the better it gets. This hearty vegetarian three bean chili is packed with protein from three varieties of beans: pinto, black, and kidney beans. Chipotle peppers give spice and smoky flavor to the chili.

3-Bean Vegetarian Chili step by step

1. Roast dried and fresh chiles and jalapeno in a saucepan over medium high heat. You're looking for some good charring here..
2. Add vegetable broth, garlic and half the onion..
3. Bring to a boil, then lower to medium-low heat. Simmer for 10 minutes.
4. Using an immersion blender or just a regular old blender puree the ingredients..
5. Add all the other ingredients except the coconut flour and vodka to a sauce pan. Bring to a boil of med-high heat, then reduce to a simmer. Cook for about 30 minutes, stirring often..
6. The coconut flour can be added by tsp to thicken the chili. Add the tsp of vodka (or any other high proof alcohol) just before serving for an intense increase in flavor..
7. Serve over rice or on its own. Garnish with cheddar cheese and green onion..

Serve it with rice to make it a more filling meal! Thank you to USA Pulses and Pulses Canada for sponsoring this post! By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt.