How to Make Perfect 3 Bean Vegan Chili

3 Bean Vegan Chili. I'm not a diet-restricted vegan or vegetarian, but I love to conquer carnivore-approved, plant-based recipes. This tried and tested vegan chili recipe will have people not believing it's vegan or vegetarian chili. We love it when that happens!

Butternut squash adds slightly sweet flavor to this classic meatless chili. It's delicious as-is, but you can also add in some corn and bell peppers and substitute black beans for white beans, if you'd like. This recipe couldn't be easier to make. You can cook 3 Bean Vegan Chili using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 3 Bean Vegan Chili

1. You need 2 can of Black Beans.
2. It's 2 can of Kidney Beans.
3. It's 2 can of Chili Beans.
4. Prepare 1 each of Yellow Onion.
5. You need 2 tbsp of Minced Garlic.
6. You need 2 can of Diced Green Chiles.
7. It's 2 tbsp of Taco Seasoning.
8. You need 1/2 cup of Medium Taco Sauce.

Arizona went from scorchingly hot to unseasonably cool in the blink of an eye, so it seemed appropriate to make one of my all-time favorite vegan meals. Growing up, I was never a fan of chili. My family would make large batches of it and I'd always strategically avoid it. I really didn't like the flavors and I was pretty much anti-anything bean.

3 Bean Vegan Chili instructions

1. Rinse and drain Black Beans and Kidney Beans.
2. Add all Beans to Crockpot.
3. Chop Onions and add to crockpot.
4. Add all other ingredients and stir. Set Crockpot to low and cook for 6-8 hours.
5. Serve with chips or corn bread. Enjoy.

However, I might touch try it if there weren't beans but I was never really sure about it. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. By :Meals in a Jar Cookbook by Pamela Ellgen.

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