Vegan 3-Bean Chili Recipe
Warm up with a bowl of this (vegan) chili
Chili is one of our favorite comfort foods—especially on those, ahem, chillier nights when we want a bowl of something to keep us warm. That's why we're diving into this three-bean chili, packed with vegetables to add a little nutritional magic. The classic combo of corn, beans and squash (commonly found in succotash) provides all the amino acids to form a complete protein without any meat required.
Though this recipe is perfect for a crowd on game day, it also keeps beautifully in the fridge for up to a week or in the freezer for up to three months. Make a batch on Monday, and you'll have a healthy, hearty lunch for the rest of the week.
Check out our favorite soup recipes.
Recipe from the Tasting Table Test Kitchen
Vegan 3-Bean Chili
Kidney, garbanzo and cannellini beans come together with corn and butternut squash for a hearty and healthy three-bean chili inspired by the flavors of succotash.
Ingredients
- 1½ cups red kidney beans
- 1½ cups garbanzo beans
- 1½ cups cannellini beans
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 jalapeño—stemmed, seeded and minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 pound peeled butternut squash, cut into 1-inch cubes
- One 28-ounce can fire-roasted crushed tomatoes
- 8 cups water
- Kosher salt, to taste
- 1½ cups frozen corn kernels, thawed
- 1 cup roasted red peppers, finely chopped
- ½ cup minced cilantro
- 2 tablespoons lime juice
Directions
- In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.
- In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.
- Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.
- Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.