Vegan 3-Bean Chili Recipe | Tasting Table
Prep Time:
25 minutes
Cook Time:
1 hour, 35 minutes
Servings:
10 to 12 servings
Ingredients
  • 1½ cups red kidney beans
  • 1½ cups garbanzo beans
  • 1½ cups cannellini beans
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 jalapeño—stemmed, seeded and minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • 1 pound peeled butternut squash, cut into 1-inch cubes
  • One 28-ounce can fire-roasted crushed tomatoes
  • 8 cups water
  • Kosher salt, to taste
  • 1½ cups frozen corn kernels, thawed
  • 1 cup roasted red peppers, finely chopped
  • ½ cup minced cilantro
  • 2 tablespoons lime juice
Directions
  1. In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.
  2. In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.
  3. Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.
  4. Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.