Three Bean Vegan Chilli

This recipe caught my eye when I recently saw it on MindBody Green (one of my go-to websites for recipes and holistic health and yoga), so I whipped up a batch and put my own spin on it based on what I had in the kitchen and this deliciousness was the result! It's perfect for a cool fall day - or whenever, really - and is easy to freeze and reheat if you don’t eat it all at once. It makes a fair amount - probably enough to serve 4-5 people. I made sure to set aside some smaller portions to throw in the freezer so I don’t have to thaw the entire batch just to enjoy a little bit.

Here's what you'll need:

Ingredients

Chilli

• 1 large white onion, diced
• 3 carrots, peeled and diced (about 1.5 cups)
• 2 celery sticks, chopped
• 2-3 garlic cloves, minced
• 2 cups cooked black beans (or 16 oz canned, drained & rinsed) *
• 2 cups cooked kidney beans (or 16 oz canned, drained & rinsed) *
• 2 cups cooked chickpeas (or 16 oz canned, drained & rinsed) *
• 7 roma tomatoes, chopped
• 1 small can tomato paste (6 oz or 156 ml, about 1/2 cup)
• 1 tbsp olive oil
• 1.5 tbsp cumin
• 1.5 tbsp dried oregano
• 1/2 tsp cayenne pepper
• 2 bay leaves (optional) **
• salt and pepper to taste

Garnish

• 1 avocado
• 1-2 limes, juiced
• 1/2 cup cilantro, chopped

Directions

Heat large pot on med heat and add oil.

Add onion, carrots, celery, garlic and sauté until fragrant and onions start to turn opaque.

Add remaining chilli ingredients and simmer for about 20 minutes.

Remove bay leaves and serve topped with avocado, fresh lime juice and cilantro.

Enjoy!

Notes

* See my post about cooking dried beans here

** If using bay leaves, it can be helpful to tie them in a piece of cheesecloth to easily remove prior to serving.

As always, thanks so much for reading! Let me know how this turns out for you :)

Lots of love and light

Xoxo