Spicy Vegan 3 Bean Chili

Fall days call for hearty and yummy meals. This healthy and fulfilling recipe is one of my favorite meals and it is so simple to make. Pair the chili with brown rice and it is a complete protein. It will provide you with lasting energy and a full belly for hours.

Serves: 4

Prep Time: 10 min

Cook time: 20 min

  •  1 can black beans
  •  1 can kidney beans
  • 1 can whole pinto beans
  • 1 can diced organic tomatoes
  • 2 cups organic vegetable stock
  • 2 tablespoons olive oil
  • 1/2 large white onion diced
  • 1 large clove minced garlic
  • 1/2 or whole diced Serrano pepper
  • 2 tablespoons chili powder
  • 1 teaspoons paprika
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • 1/2 cup fresh chopped parsley
  • 1 avocado diced
  • 1/4 cup chives for garnish
*Double the recipe if you want leftovers for the week


In a medium to large sized pot sauté diced onion and minced garlic. Add in tomatoes and let simmer for 5 min. Thoroughly rinse canned beans in a strainer. Add beans and vegetable stock to the pot. Gently stir in chili powder, paprika, salt, fresh parsley and cumin. Season to taste. Cook on medium heat for 20min. Before serving garnish with diced avocado and fresh chives. *If you prefer to cook your beans yourself instead of using canned, I recommend that you use a pressure cooker. No need to soak the beans overnight. Sauté the onions with the oil first then and water and beans into your pressure cooker. Cook for about 20min. 3 cups of beans requires at least 9 cups of water. Choose organic when you can and have a delicious meal! Warning!!! Chili may cause desire to snuggle and go to bed early. Prepare yourself. With Love, Jennifer