Vegan Three-Bean Chili
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 50 min · Beans · vegetarian, vegan, gluten-free, dairy-free
343 cal
16g protein
54g carbs
7g fat
per serving · estimated
Ingredients
- 1 can (15 oz) canned kidney beans, drained
- 1 can (15 oz) canned black beans, drained
- 1 can (15 oz) canned pinto beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3/4 tbsp chili powder
- 1/4 tbsp ground cumin
- 3/4 tbsp olive oil
Method (tap to check — screen stays awake)
- Heat oil in a pot and saute onion and bell pepper 5 minutes.
- Stir in chili powder and cumin; toast 1 minute until fragrant.
- Add crushed tomatoes and all beans with 1 cup water.
- Bring to a boil, then reduce and simmer 25 minutes, stirring occasionally.
- Mash some beans against the pot to thicken.
- Season with salt to taste and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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