Ultimate Three-Bean Vegan Chili Delight

My Favorite Vegan Recipes!

Elevate your chili game with our Ultimate Three-Bean Vegan Chili Delight—a bold, flavor-packed dish that will satisfy vegans and omnivores alike. This hearty recipe brings together the perfect trio of beans—black, kidney, and pinto—simmered slowly with tomatoes, garlic, onions, and a rich blend of smoky, savory spices. A splash of umami sauce adds depth and complexity, turning this simple chili into a soul-warming comfort food that’s perfect for cozy nights or casual gatherings.

Whether you're meal-prepping for the week or serving a crowd, this chili delivers both nutrition and taste in every spoonful. High in protein, fiber, and plant-based goodness, it’s a one-pot wonder that’s as nourishing as it is delicious. Top it with avocado, fresh cilantro, or a dollop of dairy-free sour cream for an extra layer of indulgence. This isn’t just a meal—it’s a celebration of everything chili can be.

Ingredients:

• 2 cups Light Vegetable Broth

• 1 red onion, chopped

• 1 bell pepper (any color), chopped

• 2 garlic cloves, minced

• 1 small hot chili pepper, seeded and minced

• 2-3 cups chopped mushrooms

• 2 tablespoons chili powder (or to taste)

• ¼ cup jarred tomato paste

• 1 can diced, salt-free tomatoes (BPA-free or Tetra Pak)

• ½ cup dried red lentils

• 1.5 cups cooked kidney beans, drained and rinsed (or 1 15.5 oz BPA-free can or Tetra Pak)

• 1.5 cups cooked black beans, drained and rinsed (or 1 15.5 oz BPA-free can or Tetra Pak)

• 2 tablespoons Umami Sauce

• 1 1/4 inch piece fresh turmeric, grated (or 1/4 teaspoon ground)

• 1 tablespoon Savory Spice Blend (or to taste)

• ½ teaspoon smoked paprika

• ¼ teaspoon black pepper

Instructions:

1. In a large pot, sauté the chopped red onion, bell pepper, garlic, and hot chili pepper in a splash of vegetable broth over medium heat until softened (about 5 minutes).

2. Add the chopped mushrooms and continue to cook for another 5 minutes, until they release their moisture.

3. Stir in the chili powder and tomato paste, cooking for an additional 2 minutes to enhance the flavors.

4. Pour in the diced tomatoes (with their juice) and dried red lentils. Add the remaining vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.

5. Add the cooked kidney beans, black beans, Umami Sauce, fresh turmeric (or ground), Savory Spice Blend, smoked paprika, and black pepper. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.

6. Taste and adjust the seasoning as needed. If you prefer a spicier chili, feel free to add more chili powder or hot pepper.

7. Serve hot, garnished with your favorite toppings like avocado slices, chopped cilantro, or a dollop of vegan sour cream.

Enjoy your Ultimate Three-Bean Vegan Chili Delight, a delectable fusion of beans, umami, and aromatic spices!

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