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Hearty 3 Bean Chili
Rini
Make a hearty vegan 3 bean chili using cargamanto beans, black beans and small red beans. It's the ideal chili for your cookouts, tailgating parties or game day parties.
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Prep Time
15
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
15
minutes
mins
Course
Appetizer
Cuisine
American, Mexican
Servings
8
people
Calories
350
kcal
Ingredients
1x
2x
3x
3
Tbsp
extra virgin olive oil
or avocado oil
1
tsp
cumin seed
2
Tbsp
garlic
minced
2
cloves
ginger
minced
¼
cup
red onions
½
red chili pepper
¼
cup
mushrooms
finely sliced
1
cup
cargamanto beans
dry, soaked overnight
1
cup
black beans
dry, soaked overnight
½
small red beans
dry, soaked overnight
1
cup
tomato sauce
¼
cup
enchilada sauce
1
cup
mushroom stock
or stock of choice
6
cup
water
divided into 2 parts
1
Tbsp
salt
adjust to taste
1
tsp
cumin powder
1
Tbsp
chili powder
adjust to taste
1
tsp
Tajin spice
optional
Instructions
Set the slow cooker to high
Heat olive oil in the crock pot for 30 seconds
Add 1 teaspoon of cumin seeds
Add the red onions and cook them about 3 minutes or until browned
Add the garlic and ginger
Add the red peppers and mushrooms (if using), and saute until the mushrooms are soft
Add the beans, tomato sauce, enchilada sauce and one part of the water
Add the salt, cumin powder chili powder and tajin (if using)
Mix well and close the lid for the crock pot
Let it simmer on high for 2.5 hours. Be sure to stir occasionally.
After two and half hours, add the remaining water.
Let it continue to simmer for another 3 hours. Be sure to stir occasionally.
Turn off crock pot and mix well
Serve immediately or let it cool before freezing it.
Video
Notes
CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
Nutrition
Calories:
350
kcal
Keyword
3 bean chili, how to make vegan chili, slow cooker chili
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