THRE BEAN CHILI, light and vegan

This three bean chili recipe is truly a lifesaver for busy days, rainy days and the day before you go grocery shopping. It's super-fast to make, and it's always one of my favorite soups ever.

As you know, chili is not a traditional Mexican dish, chili is a Tex-Mex dish. And the traditional way of doing it is with ground meat, beans and spices.

This three bean chili recipe is not for the traditional dish, this recipe is for the vegan version of it. But it still has the right flavors that make this dish part of the American culinary tradition. And to tell you the truth, for a long time, it didn't seem very appealing to me. The day I tried it, I immediately loved it. It is one of the meals I turn to on cold days.

Besides, I love it because it is just as delicious when made with fresh or store-bought ingredients. And by this I mean canned beans or homemade.

Of course, canned beans are not my first choice, but I buy them and have them in case of emergency. Same with the roasted red bell pepper and the corn kernels.

In this recipe, I used frozen corn kernels and store-bought roasted red peppers and canned beans. The main idea of ​​making and posting this recipe is to give you an idea of ​​how easy it is to make a good, vegan and healthy meal from all staples. Let me give you some tips and tricks I learned along the way.

tips, tricks and other recipes

  • When buying canned beans, make sure you buy the ones that have the least ingredients of beans, water and salt and preferably organic.
  • Try to avoid extra ingredients or ingredients that you just can't pronounce.
  • I like to wash cans before I open them, you never know…. you never know.
  • Once you have opened the can, empty it into a sieve and rinse the beans. This removes the "canned" flavor they could have.
  • Make this vegan chili with lentils, chickpeas, marine beans, kidney beans, … any bean. Use whatever canned or jarred pulse you have in your pantry.
  • Use this recipe as a "roadmap" for the best chili you'll ever make.
  • Serve it with slices of avocado, a good spoonful of vegan Mexican crema made with cashews, almonds or tofu.
  • Use fresh herbs such as coriander or oregano.
  • I also finish off this vegan chili with some crushed tortilla chips.
  • Here are other recipes that require canned beans: healthy sweet potato chili with black bean, green enchiladas, red enchiladas.

So here's the recipe for this

THREE BONUS CHILLI

soup that is delicious and very easy to make. If you like this recipe, share it. If you have any questions or comments, I'd love to hear from you. When you make the chili, take a picture and post it on Instagram with #piloncilloyvainilla so I can see it!

Three Bean Chili

This vegan three-bean chocolate is the best recipe to make when you are busy or when you only have canned beans.

Calories: 242kcal

  • 1 tablespoon oil
  • 1 cup dice onions
  • 1 tablespoon finely chopped garlic
  • 1/4 cup diced red pepper fried or raw
  • 1 ½ cup black beans or 1 can
  • 1 ½ cup white beans or 1 can
  • 1 ½ cup kidney beans or 1 can
  • 1 teaspoon dried oregano
  • 1 tsp marjoram
  • 1/2 teaspoon ground cumin
  • 1 cup of corn kernels
  • 4 cups pureed tomato homemade or canned
  • salt and pepper

For serving

  • slices of avocado
  • cream fraiche I use vegan
  • tortilla chips
  • fresh coriander
  • Add oil, onion and garlic in a medium saucepan over medium heat with a good pinch of salt. Let it stand for a few minutes until the onion is translucent. Make sure garlic does not burn.
  • Add red pepper if using raw, then let it brown a little, if already roasted, continue to next step.

  • Add the rest of the ingredients, cover the pan and leave for 15 minutes on low heat. If you use fresh tomato, it may need a few extra minutes to cook.

  • Be sure to check the salt and pepper spices before serving.

  • Serve and top with avocado slices, crema, coriander and tortilla chips.

  • You can use any kind of bean you like, or even just some kind.
  • Make this recipe your own.
  • To float the tomatoes, just put them in the blender with a little water.
  • If you have a tomato sauce left over, you can freeze it for later use. Served with pumpkin seeds, coriander and avocado squares.

Calories: 242kcal | Carbohydrates: 46 g | Protein: 14g | Fat: 1g | Saturated fat: 1 g | Sodium: 73 mg | Potassium: 973 mg | Fiber: 13g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 26 mg | Calcium: 128 mg | Iron: 6 mg

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