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Recipes » Soups » Spicy Three Bean Veggie Chili
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Spicy Three Bean Veggie Chili Recipe

Ingredients

  • 1 large onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, diced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, diced
  • 1 tsp garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 2 14 oz. cans diced tomatoes
  • 1 6 oz. can tomato paste
  • 2-3 cups vegetable broth
  • ¼ cup raisins, roughly chopped
  • 2 tsp coriander
  • 2 tsp cumin
  • 1½ Tbsp chili powder
  • 2 bay leaves
  • 2 Tbsp molasses
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce (vegan)
  • 2 tsp kosher salt (or to taste)
  • ½ tsp black pepper, or to taste

Instructions

Slow Cooker Instructions

  • 1. Add onion, celery, carrots, bell pepper, jalapeño, and garlic to a large slow cooker. Add beans, diced tomatoes and tomato paste, 2 cups of broth, and raisins. Mix well, and add seasonings.
  • 2. Cover and cook on high setting for 5 or 6 hours, or low for 8 to 10 hours
  • 3. Remove bay leaves, and add salt and pepper to taste.
  • 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

Stovetop Instructions

  • 1. Add onion, celery, carrots, bell pepper, and jalapeño to large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender. Add the garlic, and sauté for 1 minute more.
  • 2. Add beans, diced tomatoes and tomato paste, 3 cups of broth, and raisins. Mix well, and add seasonings . Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.
  • 3. Remove bay leaves, and add salt and pepper to taste.
  • 4. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

Cooking Tips

  • 1. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

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