Three Bean Vegetarian Chili

It’s mid-January and I’m watching the first snowflakes of a big snowstorm floating down outside my window. A day like this practically begs for chili. I’ve been cooking chili for my meal prep clients for a few years now, and after experimenting with a few different recipes, I think I feel confident in saying that I’ve got it nailed down pretty good.

This three bean vegetarian chili is a great addition to freezer meal prep for postpartum. It is nutrient-dense and comforting, full of fiber to help you keep your bowel movements regular, and freezes really well. And for the same reasons it makes a fantastic meal for preconception and pregnancy as well.

A few notes on the beans for this recipe. I prefer to use dried beans and cook them in my Instant Pot, but you can use canned beans if you prefer. And if you find that beans tend to make you gassy, soak your dried beans before cooking or rinse your canned beans before using.

Finally, a note for the meat eaters: feel free to add 1/2 lb of cooked ground meat at the same time as you add the beans and/or substitute the vegetable broth for bone broth.

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Three Bean Vegetarian Chili

Prep time: 60 minutes

Makes 4 large servings

Ingredients:

2 tbsp grapeseed oil

1 medium onion, chopped

1 large green pepper, chopped

1 large carrot, chopped

2 celery ribs, chopped

4 cloves of garlic, pressed or minced

1/2 tsp salt

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1 28oz can diced tomatoes

1/2 cup dried black beans, cooked OR 1 can black beans, rinsed and drained

1/2 cup dried pinto beans, cooked OR 1 can pinto beans, rinsed and drained

1/2 cup dried kidney beans, cooked OR 1 can kidney beans, rinsed and drained

2 cups vegetable broth

1 tsp red wine vinegar or lime juice

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and salt. Stir to combine and cook for 5 minutes.

2. Add the green pepper, carrot, and celery. Continue to cook until the vegetables start to get tender and the onion is translucent.

3. Add the garlic, chili powder, cumin, smoke paprika, and oregano. Cook while stirring for 1 minute.

4. Add the diced tomatoes and their juice, all of the beans, and the broth. Stir well to combine.

5. Bring to a simmer. Reduce heat and continue cooking for 30 minutes or until the vegetables are tender, stirring occasionally.

6. Remove from heat. Stir in the vinegar/lime juice.

7. Optional: serve with your favourite toppings such as sour cream, grated cheese, cilantro, or avocado. Enjoy!