Vegan three bean chili with pinto, black, and Great Northern beans – the perfect warm-you-up dinner. It’s ready to eat in less than half an hour. Vegan & gluten-free.
In many ways, I prefer a minimalist home.
My living room is open and uncluttered without any knickknacks. I’m regularly taking things to the consignment store, so that I can pare down and only keep what I really need.
“Have nothing in your house that you do not know to be useful, or believe to be beautiful.”
There is one area, though, where I struggle – the kitchen.
For one, I use my kitchen stuff. I’m cooking all the time, and gadgets come in handy. For the purposes of blog photography, it’s nice to have a variety of pretty platters and silverware.
Second, I have a lot of affection for practical art. I love incorporating pretty things into my ordinary daily life.
If I can use a wheel-thrown bowl made from a local artisan, that is a lot more enjoyable to me than something from Target or Crate and Barrel. (Although, I admittedly have those too.)
Needless to say, the precariously stacked bowls in my cupboard are vaguely reminiscent of the Leaning Tower of Pisa.
The problem is they’re both useful and beautiful. How do I resist?
The time of year that my proclivities are especially challenged is during art fair season. When there’s vendor after vendor with handmade pottery, it’s hard to say no.
I pick up the items, and hold them in my hands.
I can imagine the great big salad I would eat from it, or the platter that would be perfect for holding bruschetta. I’m especially drawn to bowls with handles.
I’ll turn to David and say, “Wouldn’t a big bowl of chili be delicious in this?”
“Yeah,” he’ll say, somewhat indifferently.
It’s not his fault. He actually doesn’t like chili, regardless of serving vehicle.
Anyway, I try to hold back, but last year I bought this bowl at our yearly art festival.
I knew it would be excellent on a drizzly spring day when the comfort of chili called. And I wasn’t wrong…
Vegan Three Bean Chili
This hearty vegan three bean chili is packed with pinto, black, and Great Northern beans. It’s spiced with cumin, ancho chili powder, and a bit of mustard and hot sauce for a slightly vinegar-y tang.
(Keep in mind that heat levels of hot sauce vary. So add less or omit it if you’re heat averse. Also, if you use a chili powder mix that includes cayenne, that will be considerably hotter than ancho chili powder.)
This vegan three bean chili isn’t overly hot, but has a spicy, warming edge. Like all chili, it thickens as it cools. Plus, as the flavors marry in the fridge, it gets better with each passing day.
Top it with your choice of minced onions, chopped cilantro, and/or non-dairy cheese. Of course, crackers for crushing on top are a must.
Even though I’m the only chili fan in our household, I have no problem finishing it over several days. (It also freezes well, though, if necessary.)
We grilled out last weekend. I could hardly wait to pour this chili over a grilled frankfurter for a vegan chili dog. So good.
Until then, in the wise words of Morris, “Meow.”
(Still the writer, actually. His later works were pretty esoteric.)
Vegan three bean chili
- 1/2 teaspoon extra virgin olive oil
- 1/2 cup onions chopped medium
- 2 cloves garlic minced
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 1/2 cups Great Northern beans drained and rinsed
- 1 1/2 cups pinto beans drained and rinsed
- 1 1/2 cups black beans drained and rinsed
- 1 cup water
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 1 1/2 teaspoons cumin
- 1 Tablespoon hot sauce
- 1/2 teaspoon yellow mustard
- Salt and pepper to taste
- Optional toppings: Minced onions, chopped cilantro, grated non-dairy cheese, crackers
- Bring a medium-sized soup pot to a medium heat with extra virgin olive oil. Sauté onions and garlic a few minutes, until fragrant.
- Add the remaining ingredients (except for the optional toppings) to the pot and stir. Bring the heat to a simmer and cook for 15 to 20 minutes, allowing the chili to thicken. Stir occasionally.
- Optional: After the chili has thickened, use an immersion blender in the pot for 3 or 4 seconds to break up some of the beans and thicken the soup further. You don't want to blend the chili completely. It should still be thick and chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
- Serve in bowls with optional toppings.
Looking for more ways to use this 3 Bean Chili?
Use a half cup in the best vegan cheese dip…
Slather it on a vegan chili dog…
It’s great on a chili dog pizza…
And it’s a taste sensation on vegan chili cheese tater tots.