Three Bean Veggie Vegan Chili

At the end of the week, I usually have random scraps of veggies left over in my fridge. Wilted spinach, half an onion, a sad looking green pepper, one jalapeno… You know what I mean. This basic recipe is a great way to use them up! It’s also a great way to feed a crowd on a tight budget. Serve it up with some Vegan Orange Corn Muffins and you’ve got a great weeknight meal!

Three Bean Veggie Vegan Chili

Combine in a croc pot:

  • One can each, drained and rinsed: black beans, red kidney beans, & great northern beans (tip- set aside liquid from great northern beans, aquafaba, for your corn muffins!)
  • Two cans diced tomatoes, fire roasted or with green chilis (or one of each)
  • 2 Tbsp chili powder (I prefer penzey’s chili 3000)
  • 1 Tbsp smoked paprika
  • Salt and pepper, to taste
  • Cayaenne pepper, to taste
  • Finely chopped onion
  • 3 Tbsp Olive oil
  • One crushed garlic clove
  • Chopped green pepper

Now, toss in your veggies! I used:

  • Wilted, sad looking spinach
  • One chopped jalapeno
  • Mushy tomato
  • A few finely chopped carrots

You can add just about anything, from broccoli to cauliflower, zucchini to kale. They will slow cook and practically disappear into the chili.

Cook on low, 4-6 hours minimum, or on high 2-4 hours. For the best flavor, allow to cook on low overnight.

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