Three Bean Vegan Chili

So just when I thought things would finally start to calm down and I would be able to breathe again, things got even more crazy.

I have a jam-packed schedule for the next four weeks, with a vacation, a surgery, a visit from my parents, and plenty of work-related stressors all looming over me.

Don’t get me wrong, I’m actually the good kind of busy and I’m happy to have so many exciting things coming up in the near future.

However, my to-do list is a mile long and, unfortunately, it’s severely restricted my time in the kitchen.

Thank god for meal prepping!

Recipes like this three bean vegan chili have been a saving grace in making sure I have something to bring to work everyday and can come home and relax a bit after work without having to think about what’s for dinner.

Preparing a big batch of this vegan chili is an absolute must for those who find themselves stressed out and low on energy after a long day at the office (so, basically everyone).

Besides the ease this recipe provides (it makes approximately 8 servings!), it also boasts a pretty impressive nutritional profile.

In fact, this vegan chili has it all: 13 grams of protein and 12 grams of fiber in every serving! That’s up to half of the fiber you need in the entire day in just one delicious bowl of this chili.

Fiber keeps you feeling full, promotes the health of your gut, and can even reduce the risk of chronic disease.

Meanwhile, protein is essential when it comes to muscle growth and tissue repair.

It features a few serious nutrition rockstars that really help boost the fiber and protein content, including three different types of beans, corn, and whole wheat macaroni.

It also keeps well in the freezer, so you can whip up a big batch on a Sunday night and toss it in without worrying about when you’ll be able to use it up.

Optional ingredients: some cheese to make it even creamier (and, in my opinion, tastier) or a delicious piece of baguette to dip and soak up whatever’s left once you get to the bottom.

Print Recipe

Three Bean Vegan Chili

High in protein and fiber, this healthy and delicious three bean chili is perfect for meal prepping when you're short on time.

Course

Main Dish

Prep Time

5 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

• 1 15-oz can pinto beans, drained
• 1 15-oz can kidney beans, drained
• 1 15-oz can black beans, drained
• 1 15-oz can diced tomatoes
• 1 cup corn
• 1 15-oz can tomato sauce
• 4 cloves garlic, minced
• 1/2 red onion, diced
• 2 cups macaroni, uncooked
• 2 cups vegetable broth
• 2 tbsp flour
• 1 tbsp olive oil
• 1 tbsp chili powder

Course Main Dish Prep Time 5 minutes Cook Time 25 minutes Servings servings Ingredients 1 15-oz can pinto beans, drained 1 15-oz can kidney beans, drained 1 15-oz can black beans, drained 1 15-oz can diced tomatoes 1 cup corn 1 15-oz can tomato sauce 4 cloves garlic, minced 1/2 red onion, diced 2 cups macaroni, uncooked 2 cups vegetable broth 2 tbsp flour 1 tbsp olive oil 1 tbsp chili powder

Instructions

1. Combine diced onion and minced garlic in a pot and sautée with olive oil over medium heat for about 2 minutes, until onions are soft.
2. Add flour and chili powder to the pot and stir for about 2 minutes.
3. Add pinto, kidney and black beans to the pot along with corn, vegetable broth, tomato sauce and diced tomatoes. Stir to combine and ensure that flour is dissolved.
4. Add in macaroni, increase to high heat, and place the lid on the pot. Once the pot has come to a boil, turn to low heat and allow to simmer for 13-15 minutes. Stir occasionally to prevent macaroni from sticking to the bottom.
5. Remove from heat, serve warm, and enjoy.

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