This delicious meatless 3-Bean Chili makes a quick, easy and healthy meal that can be made in one pot in less than 30 minutes, so it's perfect for those busy weeknights! You can also make up a batch and store it in the freezer for a meal in a pinch! Best vegan chili ever! {Vegan & gluten-free}
Heat olive oil in large sauce pan over medium heat, and sauté onions, red pepper and garlic until tender, about 5-6 minutes.
Add spices, and mix until combined. Cook an additional 1 - 2 minutes.
Add remaining ingredients to the pan and mix to combine. Adjust heat to medium-low, cover and allow to cook for about 20-30 minutes, stirring occasionally.
Top with desired ingredients and serve warm.
Notes
I typically use no salt-added canned chickpeas, kidney beans and black beans for convenience and because I like the variation in texture and colour. Feel free to use your favourite types of beans or whatever you have on hand.
Be sure to rinse the beans well before adding them to the chili.
The chili tends to thicken a little bit as it sits. Add some additional broth before serving if you prefer a thinner chili.
Store chili in the fridge for up to five days or in the freezer for up to three months.
Nutritional information does not include optional toppings