3 Bean Vegan Chili Mariel Lewis January 26, 2015 American, Dairy Free, For the Fit, Gluten Free, Nut Free, On a Budget, Quick and Easy, Soups, Soy Free, Vegan, Vegetarian 1 Comment Buenos días, Amazing Foodies! How about we do a hearty soup for the soul today? A little something to warm up the body and warm up the heart! Ahhh -- few things in life are better than a nice hot bowl of soup on a cold day. This recipe is very easy to prepare. You simply dump all of the ingredients into the crockpot. The downside, however, is that it takes about eight hours to cook. :/ BUT -- the best thing you can do in a situation like this is to prepare this recipe in the morning before leaving for work. You let the crockpot do its magic during the time you're away from home, and then when you return, your home smells heavenly and your hot meal is ready to be devoured! A more perfect scenario could not exist. 😉 I love to do this in winter: I wake up early, take my crockpot out of my pantry, start prepping my ingredients (washing, cutting, slicing, mincing), place my ingredients in my crockpot, turn it up on low for 6-8 hours, get ready for my day, and off I go to my responsibilities. I am left worry free all day, knowing that my family will have a delicious meal at the end of the day with little to no effort on my part. It's a wonderful thing (and so is this 3 Bean Vegan Chili recipe!) No Meat Chili Print Prep time 20 mins Cook time 8 hours Total time 8 hours 20 mins Author: Mariel Lewis Recipe type: Soup Serves: 10 cups Ingredients 2 (14.5-ounce) cans organic diced tomatoes 2 (15-ounce) cans organic black beans, rinsed and drained 1 (15-ounce) can organic kidney beans, rinsed and drained 1 (15-ounce) can organic pinto beans, rinsed and drained 1 4-oz can organic fire-roasted diced green chili peppers 1 organic white onion, chopped 1 organic red onion, chopped 3 organic garlic cloves, minced 1 cup organic baby carrots 1 ¾ cups organic vegetable broth 1 ½ cup filtered water 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon organic maple syrup ½ teaspoon sea salt ½ teaspoon black pepper ¼ cup chopped fresh cilantro (optional - to top chili) Organic avocado slices (optional - to top chili) Daiya cheese (optional - to top chili) Instructions Prep all of your ingredients ahead of time. Get your crockpot out and add all of your ingredients (except the ones “to top chili” with). Mix ingredients well and cover crockpot with lid. Plug in your crockpot and set it to cook on low for 7-8 hours. Serve chili and it top with fresh cilantro, avocados slices and Daiya cheese. It’s such an AMAZING meal to kick-start our soon-to-come autumn season! Notes Tools You'll Need:CrockpotCutting boardSharp knifeMeasuring cupsMeasuring spoonsWooden spoonServing spoonFood storage container (for leftovers) Nutrition Information Serving size: 1 cup -- Calories: 112 Fat: 1g Carbohydrates: 21g Protein: 5g 3.2.2802 One Response Preston January 26, 2015 AMAZING! You’re so talented Mari.