In spite of its many ingredients, this spicy three bean chili is quick and easy to make. Just sauté the fresh vegetables, add the remaining ingredients and simmer 30 minutes. Instant chili gratification! I also like this recipe because you can assemble it ahead of time and finish cooking it later, right before serving. (To make ahead and cook later, stop cooking before simmering for 30 minutes, let cool and refrigerate. Simmer 30 minutes before serving.)
At my house, we use this chili recipe for making Hot & Spicy Chili Waffles, one of our newest favorite meals.
This recipe calls for taco seasoning. I like to make my own and the recipe is available here on the blog at Homemade Taco Seasoning. I always keep it on hand, along with other homemade spice mixes. I love being ready to season anything! You might find a few mixes you’d like on my Spice Mixes page.
We got six bowls of chili from this recipe, but when using for waffle topping, we were able to top eight waffles.
I like the addition of mushrooms in this recipe. I’ve used both fresh mushrooms and jarred mushrooms. Both work just fine and add a meaty, chewy texture. If you don’t think you’ll like the mushrooms in this, they can easily be omitted.
I’m very sensitive to spices, but Mr. Key Lime isn’t. Somehow, we both found this chili to be seasoned just right. All of the seasonings, and actually all of the ingredients, can be adjusted to suit your taste. Just be sure not to overdo the spice – once you’ve added it, there’s no turning back! You can always serve the chili with sriracha sauce or your favorite hot sauce, for those who need to feel the burn.
You could use this chili recipe to top these Tex-Mex Portobello Waffle Fries, or have with them on the side. For a day when you have less time for cooking, you might be interested in my Slow Cooker Three Bean Chili.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
bowls
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- olive oil or water a drizzle for sautéing
- 2 teaspoons garlic minced, 3 to 4 cloves
- 1 medium onion chopped, about 2 cups
- 1 bell pepper chopped, about 1 cup
- 1 15-ounce can red beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can cannellini beans drained and rinsed, or navy beans
- 1 cup diced tomatoes fresh or from a carton or jar
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon taco seasoning prepackaged or homemade (see recipe link above)
- 1 cup tomato sauce from a carton or jar
- 1 cup corn, fresh, frozen or canned
- 1/2 cup mushrooms fresh or from a jar, drained
- 1-1/2 cups vegetable broth or stock
Ingredients
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- In a dutch oven or soup pan, saute the onion, garlic and bell pepper in olive oil or a little bit of water until the onion is nearly translucent.
- Add the three cans of beans, the diced tomatoes and salt, cayenne pepper, black pepper, chili powder, and taco seasoning. Simmer 1 to 2 minutes.
- To the pan, add the tomato sauce, corn and mushrooms. Pour in the vegetable broth, stirring the contents of the pan while adding.
- Bring the chili to a boil and let boil for 1 minute, constantly stirring. Reduce heat to low and let the chili simmer for 30 minutes, uncovered. While the chili simmers, taste cooled spoonfuls from time to time to adjust seasonings.
- Serve hot in a bowl or as a topping for cornbread waffles, along with vegan cheese, lettuce, tomatoes, and onions.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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