Three Bean Veggie Chili

Mikaela Ian

In these cooler months, I love comforting meals that are delicious and healthy. Chili is always at the top of that list. My mom always made chili when I was growing up and she still makes it to this day. It’s the best chili I’ve ever had.

When I became an adult, I tried to make my own dishes that were reminiscent of what she made. But I was a meat eater and she was a vegetarian. I perfected turkey chili, which I shared years ago on my old blog, but I don’t eat it anymore. I had to come up with a new recipe that had all the flavour of my mom’s but  with the meatiness.

This chili is just that. I use three kids of beans and vegetarian beef crumbles to give it a meaty texture. If you aren’t into meat substitutes, you can leave it out. It will still be delicious but won’t have the meaty texture. The spices give it the warmth that I love. If you like spicy, add in a tablespoon of sriracha.

This recipe is super easy, delicious and filling. Serve it with a side of cornbread or crumble tortilla chips on top. And if you are watching your diet, serve it over a cup of cauliflower rice. Whatever you choose, you will love it. Let’s do this!


Three Bean Veggie Chili

A easy, delicious chili made form three beans and a meat substitute. 

  • 1 tbsp olive or coconut oil
  • 1 small onion, diced
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 2 tsp sea salt
  • 1 cup Gardein Beef Crumbles
  • 1 15 oz can fire roasted crushed tomatoes
  • 3 15 oz cans beans – black, pinto and kidney, drained and rinsed
  1. Heat a deep saucepan or pot to medium high. Add the olive oil and when hot, add the onion. Sauté until translucent, about five minutes. Add the spices to the pan and stir. Cook for about 30 seconds.
  2. Add the beef crumbles and tomatoes and bring to a simmer. Once simmering, add the beans and salt and stir the mixture to combine. Let the chili simmer for ten minutes. Stir occasionally to make sure it doesn’t stick to the pot. Add a splash of water if it seems dry.
  3. Turn the heat down to low and cover. Let the chili cook for another 10 minutes. Taste to make sure the seasonings are correct. Add more salt if needed and some hot sauce or sriracha if you want a bit of spice. Serve topped with shredded cheddar, sour cream and avocado.

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