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
Prep
Cook
Total
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.
Ingredients
- 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
Instructions
- 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
Cuisine Vegan
Nutrition Facts
Serving Size about 2 cups
Amount Per Serving | ||
|---|---|---|
Calories 314 | ||
% Daily Value | ||
Total Fat 6 g | 9% | |
Sodium 548 mg | 23% | |
Total Carbohydrates 43 g | 14% | |
Dietary Fiber 11 g | 44% | |
Sugars 8 g | ||
Protein 24 g | 48% | |
* 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
This recipe looks divine and easy to make too. I would add some veggie stock and make a soup with leftovers.. I didn’t know that simple truth made tahini… good to know!
That sounds perfect! I love to use stock when it’s available, water works best for me since it’s always on hand. I made a simple recipe like this last night using stock and I added brown rice elbow macaroni noodles in place of the crumbles – it was delicious!
I would soak beans overnight, cook myself, the tins are expensive.
Leaving even the crumbles out (budget thing) then this does make a great staple, freeze a lot and also just make my own crackers or life changing bread!
Just when things aren’t going so well…it is so comforting to know there is plenty in that freezer.
That sounds great, do what works best for you! Cans tend to be more affordable here, unless you’re soaking beans in bulk. I definitely recommend omitting the crumbles if you’re not interested in them, adding more beans or replacing with another protein source works great. Hope you enjoy!
What stores can I get simple truth products from?
I believe all or most Kroger grocery stores will carry the Simple Truth brand. Including: Fred Meyers, Ralphs and other Kroger owned stores. Hope this helps! You can go to Simple Truth’s website, at the top right there is a “Where To Buy” section that should help <3
Just made a batch of this and some gluten-free vegan cornbread to go along with it. Super yummy! Thanks for the recipe ?
That sounds amazing, so glad to hear you enjoyed! Thanks for giving this recipe a try <3
It looks yummy. I really like the idea of topping it with tahini.
Thanks so much <3 Tahini does make everything better!
Looks so yummy. Any ideas for substituting meatless crumbles please? I’m in Australia.
You can use crumbled extra firm tofu, TVP, TSP, whatever mock meat option that is available to you or completely omit it altogether.
Margaret, just wanted to say I’ve made this chili over and over and have some on now! You have such tasty recipes, I’m able to sneak vegan meals to my family. 😉 I really enjoy your website.
Janie, I’m so pleased to hear this gets made many times in your home. I love knowing that my recipes are helping families consume more pant-based meals, thank you for the positive feedback! <3
When do I add the vegetable broth? It never says.
I updated it.
wow, looks so amazing
Thank you so much!
Looks so good! Can’t wait to try it