3 bean chili (vegan)

this chili is no joke, i tell you! lou was amazed, even saying “it tastes like there’s meat in it”! i don’t know if it tastes meaty, but the texture is definitely similar to a meat based chili and the flavors are so great. it’s the perfect cold weather dinner, and this recipe makes a batch large enough to share with neighbors and friends (they will love you for sharing)!


the what:

2 tablespoons evoo

1 1/2 onion, chopped (save 1/2 for garnish)

2 carrots, peeled and thinly sliced

3 large jalapeno peppers, seeded/chopped (keep some seeds for heat if you like spicy chili!)

1 red bell pepper, chopped

1 28 ox can chopped tomatoes

2 15 ox cans navy beans, drained & rinsed

1 15 oz can black beans, drained & rinsed

1 15 oz can kidney beans, , drained & rinsed

1 cup bulgur

2 tablespoons white wine vinegar

5 garlic cloves, minced

3-4 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

sea salt


the how:

-heat olive oil in large pot over medium high heat

-add carrots, onion, red bell pepper, and jalapenos and sauté until the carrots and onion are almost soft

-add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic and spices and bring to a boil. add salt to taste (i played around with the seasonings a bit, adding more to get a little richer flavor..so season lightly until it suits your tastes!)

-reduce heat to medium high and cook uncovered until the bulgur is soft and the chili is nice and thick (stir often!  i stayed close by during this, and still managed to burn a little on the bottom of the pot)

-serve in small bowls, this dish is heartier than it looks! 

-sprinkle chopped onion as garnish (or whatever you fancy on your chili)

-enjoy! and if you know of a good cornbread recipe to go with this, i’d love to hear!

*adapted from this recipe

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Reader Comments

  1. Lady Palliser|

    Made this today….Excellent…thank you for sharing! I did add some more veggies, corn, celery, mixture of peppers etc….excellent!

  2. Jeska|

    I know this is an older post but I was reading through and love all your recipes so much, thought I'd share this, I used this simple recipe, could easily be adapted to use gluten free flour and any other dietary requirements.

    Corn bread
    140g unbleached plain flour
    1/4 tsp salt
    3.5 tsp baking powder
    50g caster sugar
    140g yellow cornmeal, or polenta
    2 eggs
    230 ml milk
    1 tbsp butter, melted

    Preheat the oven to 190/gas 5. Grease a 20 cm cake tin.

    In a large mixing bowl mix together the plain flour, salt, baking powder, sugar and cornmeal. Add the eggs, milk and melted butter and mix together lightly and quickly to make a smooth mixture.

    Transfer the mixture into the cake tin. Bake for 25 minutes until the corn bread is golden and springy but firm to the touch.

    Hope you can use this