Description

Nothing crazy to see here, just a mouth-gasmic chili bowl that is all things comforting, flavorful and versatile. This easy to make Vegan Three Bean Chili is bursting with deliciously bold and spicy flavors. It is sure to be a hit with both plant-based and meat eaters alike. Healthy, boasting no oil, this nourishing chili will make all your chili dreams come true. It’s perfect for a quick weeknight dinner in the Instant Pot. Plus, Stove top instructions make this recipe flexible. Eat this goodness on its own or piled high on baked potatoes, salads, nachos, fries, buns, and so much more!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Ingredients

Scale

1 cup red onion, small dice
2 jalapeno peppers, seeded, small dice
½ red bell pepper, small dice
½ green bell pepper, small dice
2 Tablespoons minced garlic
2 Tablespoons tomato paste
1 – 8 oz. can tomato sauce
1 – 14.5 can petite diced tomatoes
½ cup vegetable broth *
2 cups water (or broth)
1 – 15.5 oz. can kidney beans, drained and rinsed
1 – 15.5 oz. can pinto beans, drained and rinsed
½ cup dried small brown lentils, (or green) picked through and rinsed *(see notes)

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
2 Tablespoons + ½ teaspoon chili powder
1 teaspoon smoked paprika
¼ teaspoon sweet paprika
¼ teaspoon chipotle powder (+/-)
1 ½ teaspoons cumin (+/-)
¼ teaspoon coriander (+/-)
1 ½ teaspoons sea salt (+/-) *
¼ teaspoon black pepper (+/-)

Other Ingredients

½ teaspoon liquid smoke
2 teaspoons apple cider vinegar
2 Tablespoons masa harina (optional)

Optional Toppings:

1 recipe of Jalapeño Cornmeal Drop Biscuits
Vegan Sour Cream

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Instructions

Stove Top Instructions:

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced red onions, jalapeno peppers, and bell peppers; sauté over medium heat until they soften, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning. Then add the garlic and sauté for 30 seconds.
Add the tomato paste and Herb/Spice Ingredients and sauté for one minute to release their fragrance. Then add all the remaining ingredients (lentils should be pre-cooked if using dry lentils – see notes), except the liquid smoke, apple cider vinegar and masa harina. Stir well to incorporate.
Place the lid on the chili pot and simmer for 25 minutes.
After 25 minutes, then stir in the liquid smoke, apple cider vinegar and 2 tablespoons of masa harina. Allow to sit for 5 minutes, taste test the flavors, ramp up any spices as needed before serving. This allows the temperature level to drop and the flavors to marry.
Serve with Jalapeño Cornmeal Dumplings or your favorite toppings.

Instant Pot Instructions

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
Using the Instant Pot Sauté mode feature, add the diced onions, bell peppers, and jalapeno peppers. Sauté on ‘High’ for 5 to 7 minutes. Add a tablespoon of water if they start to stick. Then add the minced garlic and sauté for 30 seconds.
Add the tomato paste and Herb/Spice Ingredients and sauté for one minute to release their fragrance. Then add all the remaining ingredients except the liquid smoke, apple cider vinegar and masa harina. Stir well to incorporate.
Turn off the Sauté Secure the lid on the Instant Pot; set the vent to Close/Sealing position. Set to Manual Pressure for 14 minutes. After 14 minutes, allow a Natural Release for 5 minutes, after 5 minutes, do a Quick Release. Be careful to cover the vent with a tea towel to prevent burns. When the valve drops, then select Cancel and carefully remove the lid away from you.
Stir the chili, then stir in the liquid smoke, apple cider vinegar and 2 tablespoons of masa harina. Allow to sit for 5 minutes, taste test the flavors, ramp up any spices as needed before serving. This allows the temperature level to drop and the flavors to marry.
Serve with Jalapeño Cornmeal Dumplings or your favorite toppings.

Notes

*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Lentils: If using the stove top method, cook the lentils separately first or use about 1.25 cups of canned lentils (rinsed and drained). If using the instant pot method, place the rinsed and dried lentils in the instant pot. No need to cook them first.

*Small Brown Lentils: We used Palouse Brand Small Brown Lentils (also known as Spanish Browns or Pardina lentils). They are excellent and hold their shape well. You can use your favorite brown or green lentils.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 4 to 5

*Storage: Refrigerate and use within 5 days. Freezes well.