Three Bean BBQ Chili ~
The cool and crisp days of autumn are upon us and that means it’s time for good old fashioned comfort food!
This easy to make, one-pot meal is perfect for warming up around the campfire or a cozy night at home. Ready to serve in about an hour.
This recipe yields 3 large or 4 moderate-size portions.
If you want to stretch it further, try serving this chili over prepared rice or couscous.
Why you will love this chili:
- hearty and healthy – 26 grams of protein per serving
- savory robust flavor
- super easy to make
- can be prepped in advance
- leftovers keep well in the refrigerator or freezer
- dairy-free and vegan
Ingredients needed for Three Bean BBQ Chili:
- olive oil
- red onion
- garlic
- smoked paprika
- chili powder
- ground cumin
- ground black pepper
- sea salt
- red pepper flakes
- red pepper – for roasting. Jarred roasted red peppers will also work.
- canned dark red kidney beans
- canned light red kidney beans
- canned black beans
- vegan chicken-style broth – Better than Bouillon No-Chicken base is excellent
- canned diced tomatoes
- semi-sweet barbecue sauce – For this recipe, I like Sweet Baby Ray’s bbq sauce
This chili is delicious on its own but if you’re inclined to add toppings, here are some suggestions:
- dairy-free cheddar cheese
- jalapeno slices – fresh or pickled
- diced red onion
- vegan sour cream
- Frito-style corn chips
- sliced scallion
How to make Three Bean BBQ Chili:
To roast the red pepper:
Heat oven to 450 degrees F. Cut the red pepper in half length-wise. Remove seeds and stem. Onto a roasting pan, place pepper cut side down. Roast for 20 minutes. Remove from the oven and set aside to cool. When the pepper is cool enough to handle, remove and discard the skin. Dice the pepper; set aside.
For the chili:
Saute onion and garlic. Into a large pot over medium heat, add olive oil. When the oil is hot, add the onions and sauté 2-3 minutes. Add garlic and continue cooking an additional 1 minute.
Add seasonings and remaining ingredients. Stir in the smoked paprika, chili powder, ground cumin, black pepper, and red pepper flakes.
Add light and dark kidney beans, black beans, roasted red pepper, vegan chicken-style broth, undrained diced tomatoes, and barbecue sauce. Stir to combine.
Bring to a boil then reduce heat to low.
Cover and simmer 30 minutes, stirring occasionally.
Uncover and continue simmering for an additional 15 minutes, tor until the chili reaches your preferred consistency.
Serve hot.
Cheers!
If you like this recipe, you may also enjoy these:
White Bean Quinoa Chili is one of my favorite crockpot recipes and a tasty alternative to tomato-based chilis.
Chili Dip makes a quick and easy Game Day or Movie Night snack.
Chipotle Spiced Black Bean Vegan Chili is made with all pantry ingredients and ready to serve in 20 minutes!
Vegan Corn Chip Pie is a delicious throwback to the old school classic Frito pie.
Three Bean BBQ Chili
Ingredients
- 1 tablespoon olive oil
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 3/4 teaspoon smoked paprika
- 2 1/2 teaspoon chili powder
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 red pepper roasted and chopped (roasting directions included in Step #1)
- 15 ounces dark red kidney beans drained and rinsed
- 15 ounces can light red kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 1-1/2 cup vegan chicken-style broth I use Better than Bouillon No-Chicken base
- 15 ounces diced tomatoes undrained
- 1/4 cup semi-sweet barbecue sauce
Instructions
To roast the red pepper:
- Heat oven to 450 degrees F. Cut the red pepper in half length-wise. Remove seeds and stem. Onto a roasting pan, place pepper cut side down. Roast for 20 minutes. Remove from the oven and set aside to cool. When the pepper is cool enough to handle, remove and discard the skin. Dice the pepper; set aside.
For the chili:
- Into a large pot over medium heat, add olive oil. When the oil is hot, add the onions and sauté 2-3 minutes.
- Add garlic and continue cooking an additional 1 minute.
- Stir in the smoked paprika, chili powder, ground cumin, black pepper, and red pepper flakes.
- Add light and dark kidney beans, black beans, roasted red pepper, vegan chicken-style broth, undrained diced tomatoes, and barbecue sauce. Stir to combine.
- Bring to a boil then reduce heat to low.
- Cover and simmer 30 minutes, stirring occasionally.
- Uncover and continue simmering for an additional 15 minutes, tor until the chili reaches your preferred consistency.
- Serve hot.
Nutrition
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