3-Bean Vegetarian Texas Chili
Hearty, filling and chock-full of black, kidney and white beans, along with peppers and spices, this vegetarian Texas chili is a crowd pleaser. Make it in your Instant Pot, slow cooker or on the stove. It's easy to make and not greasy, in fact, it's oil-free! Freezer-friendly, this plant-based, vegan chili is great for batch cooking and meal prep.
Servings: 8
Calories: 335kcal
Cost: $10
Equipment
- Stock Pot or large dutch oven
Ingredients
Chili
- 2 yellow onions diced
- 3 bell peppers red, yellow, orange or green, diced
- 10 cloves garlic minced
- 15 ounces fire-roasted diced tomatoes canned, with juice
- 15 ounces tomato sauce canned
- 15 ounces black beans canned, drained and rinsed
- 15 ounces red kidney beans canned, drained and rinsed
- 15 ounces white cannellini beans canned, drained and rinsed
- ¼ cup bulgur cracked wheat #2 medium
- ¼ cup red lentils rinsed
- ¼ cup soy curls butler's brand, diced dry or broken into smaller pieces
- 5 cups water use only 4 cups if making in Instant Pot
- 12 ounces sweet corn kernels frozen or canned, drained
Spices
- 2 tablespoons chili powder
- 1.5 teaspoons granulated garlic
- 1.5 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper freshly ground
- pinch cayenne to make it spicier, add more, to taste
- 1 teaspoon smoked paprika optional, but recommended
Optional Fixin’s
- minced onion
- minced cilantro
- avocado
- fresh lime wedges
- vegan sour cream store-bought or homemade
- cornbread
- saltines or oyster crackers
- tortilla chips store-bought or homemade
Instructions
STOVETOP INSTRUCTIONS
- Heat stock pot on medium high heat and add onions. Cook for 3-4 minutes, stirring occasionally.2 yellow onions
- Add garlic and bell pepper and cook another 3-4 minutes.3 bell peppers, 10 cloves garlic
- Add diced tomato, tomato sauce, all the beans, lentils, bulgur, soy curls, corn, the water and stir.15 ounces fire-roasted diced tomatoes, 15 ounces tomato sauce, 15 ounces black beans, 15 ounces red kidney beans, 15 ounces white cannellini beans, ¼ cup red lentils, ¼ cup soy curls, 5 cups water, 12 ounces sweet corn kernels, ¼ cup bulgur cracked wheat
- Then, add all the spices and stir.2 tablespoons chili powder, 1.5 teaspoons granulated garlic, 1.5 teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon sea salt, 0.5 teaspoon black pepper, pinch cayenne, 1 teaspoon smoked paprika
- Cook for 20 minutes, stirring every few minutes, being careful to scrape the bottom of the pot to prevent burning. It is done when the red lentils are cooked through and falling apart to help thicken the chili. Then, taste and add salt, as needed or more cayenne. If it is too thick, add a little more water. If it is too runny, continue simmering to thicken.
- Simmer as long as you like to further incorporate the flavors.
- Serve piping hot with your favorite fixin’s!
INSTANT POT INSTRUCTIONS
- You can make it in the Instant Pot pressure cooker. Be sure you're using at least a 6-quart Instant Pot, because anything smaller and the recipe will not fit.
- Saute the onions, garlic and bell pepper for 3-5 minutes, until the onions are softened.
- Then, add all the remaining ingredients, stir well, cover, move vent to "Sealing".
- Cook on Manual Pressure for 15 minutes.
- When it beeps that it's done, allow to naturally release for 10 minutes and then quick release the steam by turning the vent with a long utensil. Be careful of the hot steam! Do not place your hands near the vent while it is releasing pressure.
- Stir, taste and adjust seasoning, as needed.
SLOW COOKER INSTRUCTIONS
- To cook in a slow cooker, sauté your onions, garlic and bell peppers on the stove.
- Then, add all the ingredients except the corn and cook on high for 3-4 hours or low for 6-8 hours. Add the frozen corn in the last 30 minutes to heat.
- Stir, taste and adjust seasoning, as needed.
Video
Nutrition
Serving: 2cups | Calories: 335kcal | Carbohydrates: 64g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 762mg | Potassium: 1144mg | Fiber: 19g | Sugar: 9g | Vitamin A: 2590IU | Vitamin C: 67mg | Calcium: 143mg | Iron: 7mg
