The Best Vegan 3 Bean Chili: Oil-Free

Ingredients

• 1 cup Bell Pepper (diced, any color)
• 1 cup Carrots (diced)
• 1 each Yellow Onion (medium, diced)
• 1 each Jalapeño Pepper (seeded, minced (optional))
• 2 each Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 can Fire Roasted Diced Tomatoes (28 oz, no added salt)
• 1 cup Red Kidney Beans (cooked or canned, drained and rinsed)
• 1 cup Pinto Beans (cooked or canned, drained and rinsed)
• 1 cup Black Beans (cooked or canned, drained and rinsed)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt (or to taste)
• 2 tbsp Date Paste (homemade or store‑bought organic date syrup)
• 4 cup Water (use low‑sodium broth for extra flavor if desired)

Instructions

1. Prep the Vegetables

   Dice the bell pepper, carrots, yellow onion, jalapeño (if using), and celery into bite‑size pieces. Mince the garlic.

   Time: PT10M

2. Oil‑Free Sauté

   Place the large pot over medium heat, add 1 cup of water and bring to a gentle simmer. Add the onion, celery, jalapeño, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Remaining Veggies & Spices

   Stir in the diced bell pepper, carrots, cumin, smoked paprika, oregano, and salt. Add another 1‑2 cups of water (or low‑sodium broth) to keep the mixture moist.

   Time: PT5M

   Temperature: medium heat

4. Add Tomatoes

   Pour in the fire‑roasted diced tomatoes with their juices. Stir to combine.

   Time: PT2M

   Temperature: medium heat

5. Add Beans and Date Paste

   Add the drained red kidney beans, pinto beans, black beans, and date paste. Stir well and bring the chili back to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

6. Simmer the Chili

   Cover the pot with the lid and let the chili simmer for 15‑20 minutes, stirring occasionally, until the vegetables are tender and flavors have melded.

   Time: PT20M

   Temperature: low simmer

7. Blend a Portion for Thickness

   Remove the pot from heat. Using a stainless‑steel immersion blender, blend about 1 cup of the chili until smooth, then stir it back into the pot. (If using a regular blender, let the chili cool slightly before blending.)

   Time: PT5M

8. Final Adjustments & Serve

   Taste and adjust salt or add more date paste if desired. Ladle into bowls and top with vegan sour cream or sliced avocado if you like.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

45 g

Fat

2 g

Fiber

12 g