Gearing up for the last bit of winter and prepping ahead for Superbowl Sunday. Everyone needs a go-to chili recipe, it’s perfect for cleaning out the pantry/freezer and making an affordable meal that lasts all week along. This is a great way to make something that not only tastes great but it’s more affordable per serving, since you’re making it in bulk.
I love to use this chili in tons of different ways. It’s great as is, but if you’re looking for a way to keep it interesting as leftovers, you can try adding it to a baked potato, using it as a nacho or vegan hotdog topping. I’ve even used this chili on my taco salads – totally versatile and delicious every time!
I love to double up this recipe and store half in the freezer and half in the fridge. Each day I serve it up in a new way. It’s fantastic with a number of toppings too. I highly recommend adding a drizzle of tahini or my tofu sour cream, chives or spring onions and something crispy and crunchy on the side for dipping. I’m obsessed with Simple Truth’s Multigrain Rice Crackers! They don’t get soggy if you add a few to your bowl and they’re a guilt-free option that’s completely gluten-free too.
3 Bean Meatless Chili
Yield 3 1/2 quarts
Perfect for a cozy night in or a game day party! Top with extras like coconut bacon, cashew sour cream or shredded vegan cheese for more flavor.
- 1 can Simple Truth Black Beans (about 1 1/2 cups)
- 1 can Simple Truth Garbanzo Beans (about 1 1/2 cups)
- 1 can Simple Truth Kidney Beans (about 1 1/2 cups)
- 6 oz. Simple Truth Tomato Paste
- 3-4 cups Water, or Vegetable Broth/Stock
- 1 1/2 cups Corn, frozen
- 1 bag Simple Truth Meatless Crumbles
- 1 Red Bell Pepper, diced
- 1 Yellow Onion, diced
- 1 tbsp Oil, I used Coconut
- 1 1/2 tbsp Chili Powder
- 1/2 tbsp Paprika
- 2 tsp Garlic Powder
- 1 1/2 tsp Cumin
- Salt & Pepper, to taste
- Simple Truth Rice Crackers, for dipping
- Tahini or Tofu Sour Cream, to drizzle
- Spring Onions, to top
- Bring a large pot to medium heat, add in your diced onions and 1 tbsp of oil. I used coconut.
- Sauté until translucent, about 4 minutes. Adjust your heat lower if they're browning too quickly.
- Add in your meatless crumbles and continue sautéing, if it starts to stick you can add a little water.
- Cook the onions and meatless crumble for 5 minutes. Seasoning with cumin, chili powder & paprika.
- Add in your diced bell pepper, vegetable broth and one by one pour in each can of beans, liquid and all. If you're using fresh it's approximately 1 1/2 cups each.
- Once everything is combined, add in your corn and tomato paste. I like to whisk the tomato paste with the water first, to break it down beforehand. You can add more water to adjust the consistency as desired.
- Mix everything together and bring to a boil, about 10 minutes.
- Once boiling, reduce the heat to low and continue simmering for 15-20 minutes. At the point you can add salt and pepper to taste.
- Serve warm with crackers, cornbread or a crusty loaf of bread.
Courses Entree, Appetizer, Side
Serving Size about 2 cups
Amount Per Serving
% Daily Value
Total Fat 6 g
Sodium 548 mg
Total Carbohydrates 43 g
Dietary Fiber 11 g
Sugars 8 g
Protein 24 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This recipe was sponsored by Simple Truth and is free from 101 artificial preservatives and additives most commonly used. Available exclusively at the Kroger® Co. Family of Stores.3