Hearty 3-Bean Chili
When I first went plant-based, I always felt like something was missing if I didn’t add in some vegan meat-alternative when making chili. Over the years, I started experimenting with adding layers of smokiness and flavor to my chili…and this recipe is the result of those delicious experiments! While a combination of smoked paprika, chili powder, roasted red peppers and fire roasted tomatoes add smokiness and depth of flavor…the pickled jalapeños and brine are really what take this chili to the next level, with the perfect amount of heat and tang!
Servings: 3-4 Total Time: 60 mins Prep: 20 mins Cook: 40 mins
Ingredients:
Chili
2 Tbs avocado oil
1 medium shallot (or yellow onion), diced
2 ribs of celery, diced
2 medium carrots, diced
4 cloves garlic, minced
1/3 cup roasted red pepper, diced
1 14.5-oz can of diced tomatoes*
2 Tbs tomato paste
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp kosher salt**
3 14.5-oz cans of your favorite beans (I used 1 can each of Pinto, Kidney and Great Northern)
2 cups vegetable broth
2 Tbs pickled jalapeños, minced***
3-4 Tbs pickled jalapeño brine***
For Serving (optional)
Unsweetened plant-based yogurt
1 small avocado, diced
Few slices pickled jalapeños
Directions:
1. Heat large pot on medium heat and add avocado oil.
2. Sauté shallot/onion, celery and garlic for 5-6 mins or until shallot/onion is translucent.
3. Add roasted red pepper to pot and sauté for 1 minute.
4. Add tomato paste and sauté for 1 minute.
5. Add cumin, smoked paprika, chili powder and salt to pot and sauté about 1 minute, until fragrant.
6. Drain and rinse the canned beans, then add to the pot along with the vegetable broth and can of diced tomatoes.
7. Bring the pot to a boil and then reduce heat and simmer for 20-30 mins, until liquid has reduced and chili has been thickened to your preferred consistency.
8. Add pickled jalapeño brine to your preferred spice level, and season with additional salt to taste if needed.
9. Serve each bowl with a dollop of unsweetened plant-based yogurt, diced avocado and a few slices of pickled jalapeños (if you want some extra heat!) and enjoy!
Tips:
1. *Canned diced tomatoes: If you can find fire roasted canned tomatoes (Trader Joe’s has them usually), choose those, as they will add an additional layer of smokiness and depth of flavor to your chili.
2. **Salt: You may need to add more depending on whether you are using a salted or unsalted vegetable broth and how much pickled jalapeño brine you add.
3. ***Pickled jalapeños and brine: This ingredient may be a little harder to find…but I promise, the search is worth it! Pickled jalapeños can be found either canned or jarred, either refrigerated or shelf stable. I’ve found these pickled jalapeños from Target have been the easiest to find and most affordable in my area. But check your local Walmart and other grocery stores, as they may have options too.
Use more or less pickled jalapeños and brine depending on your spice preference. Always start with less, taste and then adjust to your preference…you can always add more spice but you can’t take it out! The smoked paprika, chili powder, roasted red peppers and fire roasted diced tomatoes add some deep smoky flavor, but not heat, so the pickled jalapenos are really what dictate the spice level.
Storage:
1. Store in an airtight container in the fridge for up to 3 days.
2. This is a great freezer-friendly recipe! Freeze in single serving portions for up to 3 months.
