Name: Spicy Three Bean Veggie Chili
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

Recipes » Soups » Spicy Three Bean Veggie Chili

By Vicki Brett-Gach

(1)

This chili can simmer unattended all day in a slow cooker, or works well bubbling on the stove for about 90 minutes in the late afternoon. It’s spicy, layered with deep, satisfying flavor and just enough heat. It’s probably even better the next day, but fantastic on day one for sure. It’s great with warmed whole-grain tortillas, or piled high over steaming baked potatoes. Garnish with plenty of fresh cilantro, or use your imagination with your favorite toppings.

Nut Free Soy Free

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.