Need another plant based meal option? Vegan chili is wonderful! You can pair it with corn bread, serve it over toast, use it as a salad topper (try it on a bed of spinach!), or have it all on it's own. You can serve with brown rice or over quinoa. Top with sour cream or greek yogurt if you lean towards plants but are not vegan. 

This recipe is based on (or inspired by) the Engine 2 food products sold at whole foods. You can order them, or buy them there when they are in stock. In our area, it's not usually in stock, so this is a similar option that you can make at home. It will also end up being cheaper. 

This recipe makes about 10 (1 cup) servings, so get a few extra containers ready!

If you want more like 8 servings, just pick two cans of beans to add (from the list below), rather than 3. 

If you want more like 6 servings, just pick one kind of bean and add 1 can. 

3 Bean Vegan Chili

1 can diced tomatoes (14.5 ounces)

1 can organic kidney beans (15 ounces)

1 can organic black beans (15 ounces)

1 can organic navy beans (15 ounces)

1 can orgnaic corn (15 ounces)

1 can organic tomato paste (6 ounces)

1 tsp onion powder

1 TBSP chili powder (or go for 1-2 tsp if you like low spice)

1 tsp garlic powder, oregano

1/4 tsp sea salt, or Mrs Dash if you are trying to cut salt

Here is how you do it. Hint: It's super easy. 

1. Open all the cans. This is probably the hardest part. 

2. Dump all the cans of beans, tomatoes, corn and spices into a large pot. 

3. Cook on medium heat until it bubbles.

4. Turn down to medium low and cook for about 10-15 minutes to let the chili heat up and the flavors absorb. 

Tada! It's all ready!