This three bean veggie chili is packed with beans and vegetables to make the perfect hearty bowl of chili. Using a variety of different beans helps mix up the flavors and add depth to the dish. This is my go to chili recipe for cold days, meal prep, or when I’m cooking for a group.
This is a vegan chili recipe. If you want to add sour cream and cheese to the top you are welcome to. You can also keep it vegan by using avocado or green onions instead. Feel free to add or remove some of the ingredients to get it to work best for you.
To get started, gather all of your ingredients and prepare your vegetables.
You will first add the vegetables to cook slightly and then add in all your spices, beans, and vegetable broth. The chili takes about 40 minutes all together, but 30 minutes of that is just letting it simmer. After it has simmered for 30 minutes, you will mix in the cilantro and lime juice.
You can store this in the refrigerator for 4-6 days. I love making this to use for quick lunches throughout the week. You can also store it in the freezer for 1-3 months.
Make it your own! Change up the topping to make it what you want. A few of my favorites are:
- Green Onion
- Sour Cream